- To make the cakes, preheat the oven or toaster
oven to 325°F. Grease 2 wells of a standard-size muffin
pan or two 4-ounce ramekins. - Place the almond flour, powdered sweetener (if
using powdered), cocoa powder, baking powder, and
salt in a medium-sized bowl and stir to combine well.
Add the melted ghee, egg, cherry extract, and liquid
sweetener (if using liquid) and stir until well combined.
Pour into the prepared pan and bake for 10 to 13
minutes, until a toothpick inserted in the middle of a
cake comes out clean. Let cool in the pan. - While the cake is baking, make the cherry glaze:
Place the butter in a saucepan over medium-high heat.
Stirring often, heat until the butter foams up and brown
(but not black!) flecks appear. Remove from the heat
and allow to cool a bit. (If using coconut oil, simply
heat the oil until melted.) Add the sweetener and 1
teaspoon of cherry extract to the browned butter (or
coconut oil). Taste and add more sweetener or extract,
if desired. - To assemble the dessert, remove the ice cream
from the freezer. (If you made the ice cream ahead of
time and it’s frozen solid, allow it to soften for 15 to 25
minutes.) Slice a cake into 4 wedges and arrange them
in a serving bowl. Scoop half of the ice cream into the
bowl, then drizzle half of the cherry glaze over the ice
cream. Repeat with the other cake and remaining ice
sharon
(sharon)
#1