Black forest

INGREDIENTS

105g unsalted butter, softened

285g light brown sugar

2 large eggs

180g plain flour

pinch salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

8g cocoa powder

125g plain chocolate, chopped

165ml milk

350g griottine cherries, in a jar of Kirsch syrup

60ml Plain syrup, kirsch variation

Basic cream cheese frosting, cherry variation

METHOD

Preheat the oven to 170°C and line two 12-hole muffin trays with cases.

Place the butter and half the sugar in a bowl and cream until pale and fluffy. Lightly whisk the eggs in a jug and slowly add to the mixture. If it starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the batter. Sift the flour, salt, baking powder, bicarbonate of soda and cocoa powder into the batter and mix until just combined.

Place the chocolate, milk and the remaining sugar into a saucepan. Gently bring to the boil and stir until the chocolate and sugar have dissolved. Slowly pour the hot chocolate into the batter and mix. Scrape the bowl to make sure there are no lumps. Pour into a jug and, while it is still warm, fill the cases until two-thirds full. Drop 2–3 cherries into each.

Bake immediately for 15–20 minutes, depending on your oven. They are cooked when the tops are slightly dry and spring back to the touch. If in doubt, insert a clean knife or skewer into each, it should come out with a small amount of crumb sticking to it. Leave to rest in the trays for a few minutes outside of the oven and brush the tops with the syrup. Remove from the trays and leave to cool completely on a wire rack.

To decorate, use the cherry cream cheese frosting and top with a whole cherry and some chocolate sprinkles.

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