Ingredients
Serves: 12
- 1 (425g) tin pitted cherries in syrup
- 100g dark chocolate, coarsely chopped
- 165g butter, coarsely chopped
- 295g caster sugar
- 60ml cherry brandy
- 150g plain flour
- 2 tbsp self-raising flour
- 2 tbsp cocoa powder
- 1 egg
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Pre-heat the oven to 170 C / Gas 3. Line a 12 cup muffin tin with paper liners. Drain the cherries and reserve the syrup.
- Take 125g of cherries and 1/2 of the syrup and process in a food processor, until smooth. Cut the remaining cherries in half and reserve. Discard the remaining syrup or reserve for another use.
- Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.
- Once cooled, whisk in sifted flours and cocoa, then the egg. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
- Bake for 40-45 minutes until firm to touch. Allow to cool.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (3)
these were pretty easy to make and tasted AMAZING! They are moist and dense almost like a brownie. I only had to cook them for half an hour in a fan oven. Oh I think you forgot to say what do with the halved cherries, so I just divided them across the muffin cases after i had put the mix in. - 15 Feb 2010
not great! Batter tasted nice but the finished cake was "claggy" and unpleasant to it! Also they were very crunchy on the top! - 08 Apr 2013
Used different ingredients. Amaretto instead of Cherry brandy - 15 Feb 2010
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