Ingredients
5 oz. butter
6.5 oz almond paste
2.5 oz. sugar
3 large eggs
2 oz cocoa powder
4.5 oz. chopped chocolate pieces
Cherry Compote:
1 Tbsp sweet butter
1 Tbsp light brown sugar
1/2 cup cherry juice
1 pound pitted cherries
Lemon zest
Squeeze lemon juice
Whipped cream
Toasted almonds (optional)
Preparation
Preheat oven to 350 degrees F. Using beater attachment on hand mixer, beat butter until soft and fluffy. Slowly add almond paste until thoroughly mixed. Add sugar. Once thoroughly incorporated, slowly add beaten eggs; on low speed add cocoa powder. Fold in chocolate pieces and cherries by hand. Cherry compote: Melt butter. Add brown sugar while stirring; add cherry juice and reduce heat by half. Add cherries and cook until soft. Add lemon zest and juice to adjust acid. Divide among 4 (5 oz) baking cups, and bake 20 minutes. Let cool before removing from cups. Serve with Cherry Compote, garnished with whipped cream and toasted almonds.
