I was asked to bake something with chocolate and I obliged. On a Saturday afternoon with rain and wind outside and a prospect of spicy chorizo pasta in the evening- I produced little mini black forest gateaux slash chocolate muffins slash Schwartzwalder tartlets….:-)))
I baked the bases in my muffin tray, I might have paid more attention while spooning them out into it, as they rose with little peaks on top. Had they been flat, the presentation would have been a lot more professional.
For 9 little muffins I used 110 g of soft butter, same amount of sugar, 80 g of self raising flour, 2 eggs, 30 g of cocoa powder and a touch of baking powder, all for Maurycy Kitchen Aid to work into a lovely, brown mixture, which baked in 190 degrees for about 23 minutes.
When cooled and sliced in half I soaked both parts with kirsch, then spread some morello cherry jam on the bottom parts, followed by some whipped cream, but not too much, as not to make them sickly. On the cream went cherries from the kirsch, then the top of the muffin, more cream, a cherry on top and a sprinkle of dark chocolate. Very pleasant indeed.
One more golden thought for improvement- next time I’ll use my Soplica Polish vodka to soak the cakes, as the kirsch thingy is rather shy on flavour.
240 g Strong white bread flour