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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is a variation of the Black Forest Cake from the Romantik Hotel Spielweg in Münstertal, Germany. Ingredients:
1 (15 ounce) can pitted sweet cherries in syrup |
4 ounces dark chocolate, coarsely chopped |
1 1/3 cups sugar |
1 tablespoon sugar |
3/4 cup butter |
1/4 cup cherry brandy or 1/4 cup kirschwasser |
1 tablespoon cherry brandy or 1 tablespoon kirschwasser |
1 egg |
1 cup all-purpose flour |
2 tablespoons cocoa powder |
1 tablespoon baking powder |
1 cup heavy cream, whipped |
dark chocolate, shaved into curls with a vegetable peeler |
fresh cherries, for topping |
Directions:
1. Preheat the oven to 350 degrees F. Drain the cherries, reserving the cherries and syrup separately. Combine the cherry syrup, chopped chocolate, sugar, butter, and the 1/4 cup brandy in a saucepan.
2. Over low heat, stir until the chocolate has melted. Pour into a large mixing bowl and whisk in the egg. Sift together the flour, cocoa, and baking powder into a small bowl, then fold gently into the chocolate mixture.
3. Fit 12 cups of a muffin tin with paper liners and spray with non-stick oil. Pour the batter evenly into each cup. Bake for 30 minutes, or until the cupcakes are firm to the touch. Let cool for a few minutes and then transfer to a wire rack to cool completely.
4. Mix the remaining 1 tablespoon brandy with the remaining 1 tablespoon sugar and stir into the whipped cream. Cut a quarter-size hole into the top of each cupcake and fill with canned cherries, Frost with the whipped cream and top with shaved chocolate, and a fresh cherry.
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