CHOCOLATE CHERRY MINI CAKES

The combination of fresh cherries and dark chocolate is one of those combinations which are hard to resist and these simple little cakes are a decadent treat for the festive season! Merry Christmas

Makes 18 medium size muffin tins

175g butter, softened 1 cup sugar or do ½ sugar and ½ rose sugar 3 eggs 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, stones removed and cut into half Icing – 2 Tbsp cream 100g dark chocolate

Method

Preheat oven to 180C Grease your muffins 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 you see no flour visible.

Spoon mixture into prepared tins so they are ¾ full and bake until risen and the center is firm to the touch about 15-20 minutes.

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 it comes to the boil, remove from the heat and add the chocolate. Stir until the chocolate has melted and the mixture is silky and glossy.

Ice your mini cakes however you like.  Enjoy.