Mini Black Forest Gateau

INGREDIENTS:

• For the cakes
• 100g butter, softened
• 100g sugar
• 2 eggs, lightly beaten
• 100g self raising flour
• ¾ tsp baking powder
• 30g cocoa
• 2-3 tbs milk

TO DECORATE:

METHOD:

1. Preheat the oven to 160ºC fan/ 180ºC conventional/Gas 4
2. Grease the tin with butter. Sift the flour, baking powder  and cocoa into a bowl and set aside
3. Place the butter and sugar into a cake mixer or food processor and cream together until pale and fluffy. Add the eggs, a little at a time, mixing in between. Add a spoonful of flour if the mixture starts to curdle. Turn the speed to minimum and add the flour, baking powder and cocoa and mix again briefly until smooth. Stir in the milk
4. Spoon the mixture into the tins (each hole will be about half full) then make a slight hollow in each one with the back of the spoon. Bake in the oven for 15 minutes or until firm and springy to the touch. Remove from the oven and allow to cool on a rack.
5. Meanwhile, drain the cherries, reserving a tablespoon of the juice. Mix the tinned cherries and reserved juice with the jam and Kirsch (if using). Softly whip the cream in a large bowl
6. When the cakes are cool, lift them out of the tins and slice in half horizontally. Once cold, spoon some of the cherry mixture over the bottom halves of each cake, then add a dollop of cream and place the top halves of the cakes on top. Finish with more cream, a fresh cherry and chocolate shavings. Drizzle a little of the cherry jam mixture over the top if desired and serve the rest on the side if there is any left.