You can hold onto the cherry stem and enjoy these fresh cherry filled chocolate cake bites. They’re naturally sweetened, vegan, gluten-free. Tools: Measuring spoons and cups, mixing bowls, spatula, 8-inch square non-stick metal baking pan, food processor, kitchen gloves, spoons, 9 × 13 baking pan or metal baking sheet, parchment paper or silicon baking mat
Author: Joyce @Light Orange Bean
1½cuphomemade all-purpose gluten-free floursee note for recipe
To make the cake: Preheat oven to 350 °F. In a large mixing bowl, whisk together all dry ingredients, set aside. In another mixing bowl, mix all wet ingredients. Pour the wet ingredients mixture into the dry ingredients and then use a spatula to mix until just combined. Transfer the cake batter into a cake pan and bake for 30 minutes until a cake tester (such as tooth pick) inserted into the center comes out clean. Place the pan onto a cooling rack. Let it cool completely. Approximate1-1/2 hours.
Break the cake into pieces. Blend in a food processor until fine crumbs forms. Pour yogurt into the processor and pulse again.
Wear disposable kitchen gloves, divide the cake-yogurt dough into 15 pieces, and roll each ball between palms to form smooth balls. Use your thumb to push a cone shaped cavity into the center of each ball that can hold the fresh cherry filling. Fill in cherry and gently pinch the opening of the dough together to close around the cherry stem. Place the cake balls onto a parchment paper or baking mat lined baking dish and freeze the cake balls for 5-10 minutes.
Meanwhile, cut the baking chocolate into small chunks and then place the chunks into a microwave-proof bowl. Heat in microwave for 50 seconds and stir every 10 seconds. When the chocolate is melted, add the remaining chocolate shell ingredients and stir until smooth. It should be thick and somewhat runny.
Hold the cherry stem and dip each cake ball into the chocolate until completely covered. Lift the ball out and let the extra chocolate drip for 2 seconds. Carefully place the chocolate-coated cake ball back onto the lined dish. Refrigerate until the chocolate shell is hardened. Store in refrigerator and serve cold. These cake bites can be stored in freezer for up to 3 days.
For homemade all-purpose gluten-free flour, see link: http://lightorangebean.com/gluten-free-flour/