Mini black forest cakes
INGREDIENTS
3 eggs
(weight of eggs) butter, chopped, softened
(weight of eggs) caster sugar
(weight of eggs) self-raising flour, sifted
2 tablespoons cocoa powder
300ml cream
2 tablespoons caster sugar
1 teaspoon vanilla essence
1 tablespoon kirsch
2 tablespoons kirsch, extra
2 tablespoons sugar syrup
500g cherries, pitted and sliced in half
100g chocolate, grated
METHOD
Pre-heat oven to 180°C/160°C fan-forced. Grease and line base and side of a 20cm square cake tin. Weigh the eggs in their shells and record their total weight. Weigh out equal quantities to the eggs, of butter, sugar and flour. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Sift flour and cocoa together. Gently beat in a third of the flour mix, then 1 egg, lightly beaten, until well combined. Continue to add eggs and flour in batches until all added.
Transfer mixture to cake tin; smooth top using a spatula. Bake in pre-heated oven 1 hour or until cooked when tested with a skewer. Stand in tin 5 minutes, before transferring to wire rack to cool.
Use a round cookie cutter to cut out rounds, slice each round cake in half horizontally.
In a medium bowl whip cream, sugar, vanilla essence and kirsch to stiff peaks. In a separate bowl mix extra kirsch with sugar syrup.
To assemble cakes: brush first layer with kirsch syrup, spread cream over and top with cherries, place a dollop of cream on cherries (this will help the top layer of cake to stick). Place second layer of cake on, brush with kirsch syrup, spread cream over, cherries and sprinkle with chocolate.
TIP - to make sugar syrup combine equal quantities of sugar to water. Bring to the boil and stir until sugar dissolves. Cool and reserve.
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