About this recipe:Chocolate and cherries are a natural combination, and these indulgent fairy cakes have both - dried cherries are stirred into the batter and a chunk of lovely chocolate is baked into the centre of each cake.
1 (80g) bar good quality chocolate, cut into 8 squares
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:8min › Ready in:18min
Preheat the oven to 250 C / Gas 9. Line a muffin tray with eight paper cupcake cases.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (or melt gently in the microwave). Stir well, then remove the bowl from the heat and stir in the butter – it will melt in the warmth of the chocolate.
In a clean bowl, whisk the eggs for 3 to 4 minutes, using an electric hand mixer, until thick and foamy. Stir in the sifted sugar, ground almonds and flour. Now fold in the melted chocolate mixture, then the cherries and the kirsch, if using.
Divide the mixture among the paper muffin cases. Push one square of chocolate into the centre of each cupcake.
Bake in the preheated oven until well risen and firm to the touch, about 8 minutes. Lift the muffins out of the tray onto a wire rack and allow to cool. Serve warm.
If desired, you could use glace cherries instead of dried cherries. If you don't have kirsch, brandy would be a good alternative.