These cupcakes are a mini version of the once popular Black Forest gateau.
3 medium eggs
Yolk of 3 eggs
100g plain flour
30g cocoa powder
I made the batter using the genoise method. The above quantity makes 12 large or 18 medium sized cupcakes.
Half a tin of black cherries or 50g griotte cherries
1 tsp of cornflour
2-3 tbsp of syrup from cherries
1. Mix the syrup and cornflour to a thin paste and bring to a boil.
2. Add cherries and stir for 5 minutes, until they are coated with the starchy mixture.
3. Pour on to a plate to cool down.
300ml whipping cream
30g icing sugar
1 tsp vanilla extract
Once the cupcakes have cooled, mix all ingredients in a bowl placed over ice & whip to firm peak.
If you like them a bit boozy, you could brush the cupcakes with kirsch flavoured soaking syrup.
Spread some cherry compote in the middle of the cupcake. Pipe a swirl of whipped cream over it, sprinkle dark chocolate shavings, and place a cherry on top.
Tastes best when all the layers are eaten in one BIG biteful!
Note: They need to be stored in the fridge & won’t last more than two days thanks to the whipped cream.