15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz (11/3 cup, 295g)c astor sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz (1cup, 150g) plain flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg
Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate
Pre-heat the oven to 170c. Line a 12 cupcake pan, with cupcake papers. Drain the cherries and reserve the syrup.Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
Cut the remaining cherries in half and reserve. Discard the remaining syrup.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.Whisk in sifted flours and cocoa.
Then whisk in 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 30 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.
