Cocoa Cherries Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cover the cherries with boiling water and set aside for 10 mins. Meanwhile, mix the chia seeds with 3 tbsp warm water.
• Drain the cherries and put in a large bowl with the soaked chia and the remaining ingredients, except the hazelnuts. Tip into a 2-litre ovenproof dish and scatter over the hazelnuts, then bake for 25-30 mins until piping hot in the middle. Serve with yogurt and cherry compote, if you like.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Steps:

• 1. Get a small mixing bowl and add the cherries.
• 2. Next, add the cocoa. Do Not mix.
• 3. After that, put in the water and mix thoroughly.
• Enjoy!

Steps:

• Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
• Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.