Fresh cherries and dark chocolate is one of those
combinations which is hard to resist and these simple little
cakes are a decadent treat for the festive season! Merry
Cherry and chocolate
Photo by Simon Lambert.
175g butter, softened
1 cup sugar
Drop of rose water (optional)
¾ cup unsweetened cocoa
¾ cup flour
½ tsp baking powder
½ cup sour cream or thick yoghurt
250g fresh cherries, cut in half and stones removed
2 Tbsp cream
100g dark chocolate
Preheat oven to 180degC.
Grease 18 medium-sized muffin tins well with butter or use
paper liners. Set aside.
Cream butter and sugar until light and fluffy, add eggs one
at a time, beating well after each addition. Sift dry
ingredients together and fold through the mixture alternately
with the sour cream or yoghurt. Add the cherries and lightly
mix to combine. Remember to stop mixing as soon as no flour
Spoon mixture into prepared tins so they are full and bake
until risen and the centre is firm to the touch, about 15-20
Remove from oven and cool in tin for five minutes before
removing and cooling on rack.
To make icing: Heat the cream in pot or microwave
until hot, add the chocolate and take off heat. Stir until
the chocolate has melted and the mixture is silky and glossy.
Ice your mini-cakes however you like. Enjoy.
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday