Gluten-Free Dark Chocolate Cherry Almond Cakes - cooking recipe

Ingredients

1 cup Almond flour
1 2/3 cups Gluten-free flour blend
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Guar Gum
1 teaspoon Sea Salt
1/2 cup Sugar
4 Large Organic Eggs
1/2 cup Whole-Milk Ricotta
1 tablespoon Almond Extract
1/2 cup Unsweetened Milk (almond, cow, soy, rice)
6 ounces Dried Bing Cherries
1/3 cup White Rum - gluten-free
1/2 cup Dark Brown Sugar
2 teaspoons Natural Cherry Extract
4 ounces Very Dark (70%) High Quality Chocolate
1/2 cup Slivered Almonds

Preparation

Preheat oven to 375\u00b0. Line a twelve-cup muffin tin with paper liners or spray/grease OR 5 tart tins with paper liners or spray/grease
In a pan on the stove, cook cherries, brown sugar, rum and cherry extract until cherries plump up and liquid is reduced to a very thick, sticky syrup. Turn off heat.
In a large mixing bowl, whisk together the dry ingredients.
Add in the eggs, butter, almond milk, ricotta/yogurt/applesauce and almond extract, beating until the batter is thick and smooth.
Add in cherries with syrup and stir to combine.
Add chopped chocolate and stir to combine.
Spoon the batter evenly into the twelve muffin cups or 5 mini tart pans.
Top with slivered almonds.
Bake for 18-24 minutes or so until a toothpick inserted in the center comes out clean of batter.