Real Living
Ingredients
Method
1.To make Ganache, place chocolate, cream and butter in microwave-safe jug or bowl. Heat on medium power for 2 to 2 1/2 minutes until just melted, stirring halfway through.
2.Stir well to combine and refrigerate while you prepare cakes.
3.Preheat oven to 190°C (170°C fan). Line bases of muffin tray with paper cases.
4.Place butter, chocolate and milk in microwave-safe jug or bowl. Heat in microwave for 2 1/2 minutes on medium power, stirring halfway through, until just melted but not hot.
5.Sieve flour, cocoa and sugar together into large mixing bowl. In a small mixing bowl, whisk eggs and vanilla together using electric beaters or whisk.
6.Create a well in centre of flour mixture and pour in chocolate mixture then whisked eggs. Stir until just combined. Add cherries and stir to combine. Spoon mixture into paper cases and bake for 25 to 30 minutes. Remove from oven and cool completely.
7.To assemble cakes, whip cream in medium bowl using electric beaters or whisk. Spread Ganache over cakes creating a raised rim to hold in cream. Top each cake with a dollop of whipped cream and sprinkle with chocolate shavings.
Makes 12 If the Ganache becomes too solid, leave at room temperature or microwave on medium power for 30 to 60 seconds until spreadable, and stir until smooth. You can make the cakes and ganache a day ahead, but don’t ice or top with Cream until ready to serve.
Note
