Summary

Ingredients

• 100 g butter
• 50 g dark chocolate, chopped
• 130 g suar, brown
• 2 egg (s)
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 180 g flour
• 3 tablespoon cocoa powder
• 100 ml milk
• 0.5 ½ glass morello cherries
• 2 tablespoon cornstarch
• 1 tablespoon kirsch
• 400 ml whipped cream
• 1 pack cream stabilizer
• 1 packet vanilla sugar
• 2 tablespoon chocolate flakes
• 12 paper cases for muffins

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat) and fill a 12-cup muffin tin with paper cases. Melt the butter with the chopped dark chocolate in the microwave or in a double boiler. Set aside and let cool.
2. Beat the cooled chocolate butter with the sugar until frothy and stir in the eggs one by one. Mix the flour with the baking powder, salt and cocoa powder, sieve over the egg mixture and stir in with the milk. Pour the dough into the molds and bake for about 20 minutes at 180 ° C.
3. Let the finished chocolate cakes cool down and then remove a wedge with an apple cutter or a teaspoon.
4. For the cherry filling, stir approx. 150 ml of juice from the cherry glass with 2 tablespoons of cornstarch in a measuring beaker until smooth. Put half of the cherries in a small saucepan with a little juice and heat. Add the mixed cornstarch while stirring. Keep stirring until the liquid binds. Finally stir in the Black Forest kirsch. Now fill the cherry mixture into the hollows of the chocolate cakes.
5. Whip the cold cream with the cream stabilizer and vanilla sugar until stiff, sprinkle on the chocolate cakes and decorate each with a cherry and chocolate shavings.