Black forest

Black forest

Georgia Glynn Smith


Quantity Ingredient
105g unsalted butter, softened
285g light brown sugar
2 large eggs
180g plain flour
pinch salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
8g cocoa powder
125g plain chocolate, chopped
165ml milk
350g griottine cherries, in a jar of Kirsch syrup
60ml Plain syrup, kirsch variation
Basic cream cheese frosting, cherry variation


  1. Preheat the oven to 170°C and line two 12-hole muffin trays with cases.
  2. Place the butter and half the sugar in a bowl and cream until pale and fluffy. Lightly whisk the eggs in a jug and slowly add to the mixture. If it starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the batter. Sift the flour, salt, baking powder, bicarbonate of soda and cocoa powder into the batter and mix until just combined.
  3. Place the chocolate, milk and the remaining sugar into a saucepan. Gently bring to the boil and stir until the chocolate and sugar have dissolved. Slowly pour the hot chocolate into the batter and mix. Scrape the bowl to make sure there are no lumps. Pour into a jug and, while it is still warm, fill the cases until two-thirds full. Drop 2–3 cherries into each.
  4. Bake immediately for 15–20 minutes, depending on your oven. They are cooked when the tops are slightly dry and spring back to the touch. If in doubt, insert a clean knife or skewer into each, it should come out with a small amount of crumb sticking to it. Leave to rest in the trays for a few minutes outside of the oven and brush the tops with the syrup. Remove from the trays and leave to cool completely on a wire rack.
  5. To decorate, use the cherry cream cheese frosting and top with a whole cherry and some chocolate sprinkles.
Peggy Porschen Parlour
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