Ingredients
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125g/4½oz butter , softened
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175g/6oz caster sugar
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2 free-range eggs
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200g/7oz self-raising flour
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2 tbsp cocoa powder
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125ml/4fl oz milk
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100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve
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1 x 360g/12½oz jar black cherries in kirsch
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½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste
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300ml/10fl oz double cream, lightly whipped
Preparation method
- Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
- Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.
- Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.
- Remove the cakes from the tin and set aside to cool on a cooling rack.
- Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
- Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.
- Using a small knife make a well in the top of each cake by removing a disk of cake
- Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.
Source: BBC
