Ingredients:
FOR THE GROUND:
70 g dark chocolate
170 g soft butter and butter for the mold
130g sugar
3 eggs (size M)
100g flour
1 tbsp cocoa powder (unsweetened)
1 teaspoon Baking powder
FOR THE FILLING:
1 jar of morello cherries (drained weight: 370 g)
2 tbsp cornstarch
50g sugar
80 ml kirsch schnapps (or juice)
500g whipped cream
Preparation:
Preheat the oven to 180 degrees (fan oven: 160 degrees). Finely grate 20 g of chocolate with a vegetable peeler and set aside. Melt the remaining chocolate. Grease the muffin tin cavities.
Beat butter with sugar until fluffy. Add eggs one at a time and continue beating. Mix the flour with cocoa and baking powder and stir in. Add liquid chocolate. Divide the dough between the wells. Bake for about 22 minutes.
Drain the cherries, reserving the juice. Bring 150 ml juice to the boil. Mix the starch with sugar and 2 tablespoons of water until smooth, then stir into the boiling juice. Remove the pot from the heat and stir in the cherries.
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