Mini Black Forest Cakes
Mini chocolate cakes with fresh cherries, cherry jam and whipped cream
Servings 6
Calories 386kcal
Ingredients
For the cakes
- 5 Eggs large
- 140 g Caster sugar
- 100 g Self raising flour
- 25 g Cocoa powder
- 25 g Butter melted
For decoration/assembly
- 60 g Cherry jam
- 200 ml Double cream
- ½ tsp Vanilla extract
- 6 Fresh cherries
- 2 tbsp Grated dark chocolate or dark chocolate curls
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line a swiss roll tin or baking tray with a lip (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches)
- Whisk together the eggs and caster sugar with an electric hand mixer, whisk for 5-8 minutes until the mixture grows in size and is pale and thick
- Sieve the self raising flour and cocoa powder into a separate bowl, then gently fold them into the whipped egg mixture
- Melt the butter either in the microwave or in a small pan on a low heat. Fold it into the mixture
- Pour the mixture into the tin and spread out gently so it reaches all the corner and edges
- Bake the sponge for 12 minutes or until risen and it springs back when you gently press your finger into it. Turn it out onto a cooling rack to cool down completely
- Once fully cool, cut out discs using a 7cm diameter cutter
- Whip up the double cream with the vanilla extract and pipe a ring of it onto the bottom half of 6 of the cakes rounds
- Fill the centre with the cherry jam
- Put the undecorated rounds of cake on top of the cream and jam. Pipe on more cream, sprinkle over some grated dark chocolate and place a cherry in the middle
- Store leftovers in an airtight container in the fridge and eat within 2 days
Nutrition
Calories: 386kcal | Carbohydrates: 46g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 99mg | Potassium: 165mg | Fiber: 2g | Sugar: 28g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg