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
Black forest cakes
- 1Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
- 2Drain 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.
- 3Combine 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.
- 4Whisk sifted flours and cocoa, then egg into chocolate mixture. Divide mixture into paper cases; smooth surface.
- 5Bake about 45 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
- 6Combine 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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