Best 6 Choco Cherry Almond Naked Cake With Warm Cherry Sauce Recipes

CHOCO-CHERRY-ALMOND NAKED CAKE WITH WARM CHERRY SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Butter and flour 2-9" round cake pans.
• 2. Beat sugar, eggs, oil and vanilla in large mixing bowl. Add cocoa and salt. Stir. Mix in flour and beat for 2 or 3 minutes with hand mixer until smooth and thick. Stir in Hershey's Kisses to completed cake mix. Pour prepared mix into round pans, equally. Bake cake for 20-25 minutes or until toothpick, when inserted into cake comes out clean. Remove pans from oven and cool cake.
• 3. Prepare filling. Measure cherry pie filling into medium measuring bowl. Beat cherries until chunky. Add rest of cake filling ingredients in beaten cherries. Stir well with spoon or rubber spatula.
• 4. Once cake has cooled, carefully remove cake from one pan and place on cake plate. Smooth half of prepared filling evenly on to cake. Remove second plain cake from pan and place on top of filling-topped cake.
• 5. Place bowl of remaining filling mixture into microwave and heat for 40 seconds or until very warm. When plating cake, pour warmed sauce over pieces of cake.
• 6. Top with slivered or sliced almonds (optional). If nuts are not preferred, use milk-chocolate Hershey's Kisses instead of ones containing almonds.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

WARM ALMOND-CHERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
• Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

ALMOND-CHERRY SOUFFLES WITH WARM CHOCOLATE SAUCE

Steps:

• Preheat oven to 350°F Butter and sugar 6 8-ounce ramekins, place on a baking sheet, and set aside.
• Combine cherries, lemon juice and almond extract in a blender and puree until very smooth and almost fluffy. Transfer to a medium bowl and set aside.
• In a large, clean, metal bowl, beat egg whites on medium speed until very soft peaks form. Continue to beat while slowly adding sugar in a steady stream. Beat until peaks are stiff but not dry. Use a rubber spatula to beat one-third of egg whites into cherry puree. Gently fold puree into remaining egg whites. Divide this mixture among ramekins and smooth the tops. Bake just until well-risen and beginning to brown, 12 to 14 minutes.
• To serve, immediately bring soufflés to the table. Pass around warm chocolate sauce, so that each person may split his soufflé in the middle and spoon in sauce if desired.
• For warm chocolate sauce: Heat 2 or 3 inches of water in a small saucepan to a low simmer. Combine chocolate with butter and heavy cream in a heatproof bowl that fits over saucepan - bowl should not touch water. Stir until chocolate melts. Remove from heat and stir well until smooth; serve immediately. (Sauce may be reheated by setting it over simmering water as in preparation.).

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE

Steps:

• Make chocolate sauce:
• Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
• Make ice cream cake:
• Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
• Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
• Cut cake crosswise into slices. Serve immediately with warm sauce.

CHERRY CAKE AND SAUCE

Steps:

• Cream shortening; add sugar gradually and cream until fluffy.
• Blend in eggs.
• Combine dry ingredients and stir into creamed mixture alternately with milk.
• Stir in cherries (and nuts, if using).
• Pour into a 9x13 pan that has been sprayed with nonstick spray.
• Bake at 350° for about 50 minutes.
• Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
• Blend in the juice from the can of cherries and 1 cup water.
• Bring to a boil, stirring constantly.
• Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
• Remove from heat and blend in 1/4 tsp almond extract.
• Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.