Name: Black Forest cakes
Cook time: 75 min
Total time: 75 min
Ingredients: Black forest cakes; 425 gram canned pitted cherries in syrup; 155 gram butter, chopped coarsely; 100 gram dark (semi-sweet) eating chocolate, chopped coarsely; 1 1/3 cup (295g) caster (superfine) sugar; 1/4 cup (60ml) cherry brandy; 1 cup (150g) plain (all-purpose) flour; 2 tablespoon self-raising flour; 2 tablespoon cocoa powder; 1 egg; 2 teaspoon cherry brandy; 100 gram dark (semi-sweet) eating chocolate

Ingredients

Black forest cakes

425 gram canned pitted cherries in syrup

155 gram butter, chopped coarsely

100 gram dark (semi-sweet) eating chocolate, chopped coarsely

1 1/3 cup (295g) caster (superfine) sugar

1/4 cup (60ml) cherry brandy

1 cup (150g) plain (all-purpose) flour

2 tablespoon self-raising flour

2 tablespoon cocoa powder

1 egg

2 teaspoon cherry brandy

100 gram dark (semi-sweet) eating chocolate

Method

Black forest cakes

1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Drain cherries; reserve syrup. Process ½ cup cherries with ½ cup of the syrup until smooth. Halve remaining cherries; reserve for decorating cakes. Discard remaining syrup.

3.Combine butter, chocolate, sugar, brandy and cherry purée in small saucepan; stir over low heat until chocolate is melted. Transfer mixture to medium bowl; cool 15 minutes.

4.Whisk sifted flours and cocoa, then egg into chocolate mixture. Divide mixture into paper cases; smooth surface.

5.Bake about 45 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

6.Combine cream and cherry brandy. Top cakes with remaining cherry halves and cream mixture. Using a vegetable peeler, grate chocolate; sprinkle over cake tops.

This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 55 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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