Quick & Easy

Black Forest cakes

They say good things come in small packages, and these mini versions of the full-size favourite are proof.
black forest cakes
12 Item
1H 15M


Black forest cakes


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.


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