My original plan for this month’s We Should Cocoa challenge, hosted by Janice at Farmersgirl Kitchen, was to make a classic black forest gateau – I’ve never tried it before and what better way to pair cherries and chocolate?
Unfortunately, I just haven’t had an occasion to bake a massive gateau, so I had to think of something else.
I decided to make some small cakes to take round to a friend’s house, and as she is gluten-intolerant I wanted to find something that was flour-free but with black forest flavours.
Even after buying the ingredients I still wasn’t entirely sure what to do, but I went ahead and used this recipe for flourless chocolate muffins as the base.
I was a bit sceptical that a mixture with no flour, no whisked egg whites and no direct flour replacement would produce a cupcake, and to be honest it was a bit more like a brownie in texture – but I don’t think I’ve ever heard anyone complain about being given a brownie!
I decided to cut holes in the tops of the cupcakes to put the cherries in, then add a simple swirl of whipped cream on top.
For a cake that hadn’t really been planned, they turned out pretty well and got good reviews from my friends. I also discovered (with some of the extra batter) that microwaved for 60 seconds in a ramekin the mixture turns into a delicious hot pudding – added bonus!
Cherry chocolate brownie cupcakes
- 155g dark chocolate
- 200g caster sugar
- 165g butter
- 4 eggs
- 55g cocoa
- 12 cherries, stones removed
- 150ml double cream
- 1tsp icing sugar
- chocolate shavings to serve
Melt the chocolate and butter over a saucepan of simmering water. Once melted, remove from the heat and whisk in the sugar, then the eggs, one at a time. Sieve in the cocoa powder and fold until just combined, then pour into 12 cupcake cases (it will be very liquid so I actually used a jug to pour). Bake at 180 degrees for 20-25 minutes, or until risen and springy to the touch.
Once the cakes have cooled, use an apple corer to remove a hole from the centre of each one. Place a cherry (make sure the stones are removed!) in the centre of each. Whip the cream and icing sugar together until it holds it’s shape, then pipe small swirls on top of each cupcake, covering the cherry, then sprinkle chocolate shaving on top. Store in the fridge but leave out for 20 mins or so before serving to come back to room temperature.
This is my entry for the August We Should Cocoa Cherry Challenge!