Black Forest Muffins

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all, they can be on your table within the hour! Though they do taste better if you can resist until they are cooled completely 🙂

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! Almost everyone loves a classic Black Forest Gateaux but who has access to or even afford one every day? So as we fancied one but didn’t have access to one our creative juices started to flow and this is what we came up with – a black forest muffins!


  • 150g butter
  • 150g caster sugar
  • 125g flour
  • 25g organic unsweetened raw cocoa
  • 4 eggs; separated
  • 1tsp vanilla essence
  • 1tsp baking powder
  • 75g cherries in juice; drained

For the syrup:

  • 3tbsp cherry juice
  • 2tbsp caster sugar
  • 1tbs cherry liqueur

For the decoration (optional):

  • 150ml whipping cream
  • 10 cherries
  • Chocolate shavings


Preheat the oven to 180C.

Prepare 10 cups in a muffin tin tray by lining them with paper muffin cases or lightly greasing.

In a heavy bottomed saucepan, on a low heat melt the butter and sugar, gently bring to the boil and cook for a minute or two stirring constantly till the sugar has completely dissolved. Remove from the heat, transfer into a large mixing bowl and set aside to cool.

In a clean and dry bowl whisk the egg whites until peaks form.

Once the butter and sugar mixture has cooled down, stir in the egg yolks followed by the vanilla essence, then sift over flour, cocoa and baking powder and mix well.

Then gently fold in the cherries and whisked egg whites.

Spoon the batter into the earlier prepared muffin cases and bake for around 15 minutes or until well risen and firm to the touch, use a wooden toothpick to check, it should come out clean when you stick it into the middle of the muffin.

Whilst your muffin are baking mix up the syrup by combining all the listed ingredients. If you are struggling with dissolving the sugar simply heat the cherry juice up a bit.

Once the muffins are baked remove from the oven and whilst still hot slowly drizzle a little bit of the syrup mix onto each muffin. It will give them a wonderful shiny finish 🙂

If you are opting for the fully loaded version of the muffin with whipped cream then whip the cream (I don’t add sugar but if you fancy more sweetness, you might want to add a tablespoon of icing sugar… or two) so it is ready for serving.

Once you are ready to eat, simply decorate your shiny muffins with the whipped cream and place a cherry on top; finish with some chocolate shavings sprinkled all over…


Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour! In the past we used to only bake these muffins for special occasions, especially if we opted for the whipped cream finish but lately we have decided that actually, every day is a special day, so why not treat ourselves for no particular reason at all!

What is your favourite special occasion dessert?

Super rich in flavour, light and fluffy these Black Forest Muffins tick all the right boxes plus they are easy to make and best of all they can be on your table within the hour!

Double Chocolate and Cherry Cake

Last Sunday I decided to combine my love for chocolate and fruit and as a result I created a double chocolate and cherry cake.

My Double Chocolate and Cherry CakeI have to admit my first cake didn’t work out so well. The mixture was fine but the temperature of the oven was way too high resulting in a burnt top and a seriously undercooked middle… so I tried again… I changed my ingredients mix a little, used a shallow tray instead of a loaf tin and of course lowered the baking temperature… all the changes worked perfectly and as a result we had extra yummy chocolate and cherry cake 🙂


  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, softened
  • 1tsp baking powder
  • 2tbsp coco powder
  • 50g pitted cherries
  • 50g dark chocolate; crushed
  • 50g white chocolate (optional for decoration)


Preheat the oven to 140C fan (160C if your oven is not fan assisted).

Grease and line one 9”x11” brownie type tin.

Cherries for Double Chocolate and Cherry CakeHalf your cherries and make sure there is no remaining stones.

Chocolate for Double Chocolate and Cherry CakeBreak up the dark chocolate into small chunks or just like I do cut it roughly with a heavy sharp knife.

In a large bowl sift and mix together all the dry ingredients being: flour, sugar, cocoa and baking powder.

Add the softened butter and eggs– mix all the ingredients until combined and smooth.

Add your cherries and dark chocolate and mix gently.

Pour into your earlier prepared tin.

Bake in the centre of your pre-heated oven for 30-35min till risen and nicely browned, you can always check it is fully cooked by inserting a wooden toothpick or skewer and if it comes out clean then it is done.

Remove from the oven and allow to cool down.

Melt 50g off white chocolate and decorate your cake with a desired pattern with a small piping bag. I am quite rubbish when it comes to cake decorating so I wasn’t even able to achieve straight lines 🙁

Cut, serve and enjoy! Or optionally hide it and pretend it didn’t bake as well as it should have so you can eat it all by yourself later on, you will be full and happy but will not make many friends, your call.

Double Chocolate and Cherry CakeAny idea what cake should I bake next?

I am thinking coconut as I have just bought a giant bag of coconut flakes but I am open to your suggestions.


Foods Of The World – Hungary – Chilled Sour Cherry Soup

Chilled sour cherry soup from ingenious cooking

*By Nori

Last week I promised Agata a traditional Hungarian summer dish, and here it comes.

I started blogging about food and nutrition when I found myself living on a restricted diet, so I tried to find a dish that is easily transferable to my present lifestyle without losing the original experience.

Sour cherry soup, served chilled in the summer heat is one of our most common dishes in Hungary. It’s very easy and quick to prepare, a real refreshing starter on a hot afternoon, and… every child loves it for its slight sweetness. It was one of my childhood favorites, and that is something to say as I was a very, very picky eater.

My husband and me both enjoy being in an international environment and meeting new people, so we had quite some CouchSurfers stay with us for a couple of days. Of course, I always tried to welcome them with a home-made, traditional Hungarian meal. At least, traditional for us: no, we didn’t always have goulash soup. Sour cherry soup was the simplest, yet the most controversial dish I’ve served for foreigners: it’s sweet, and still, we have it as a starter, not dessert and yes, we serve it chilled, not hot during the main meal of the day (lunch).

And, at last, I chose to share this very simple recipe with you because it’s very versatile: easily compatible with any diet, and there are lots of options to give it a twist. You can also make it all year around with fresh or canned cherries, as well. I’ll share some tips below the recipe!

Chilled sour cherry soup

Ingredients for approx. 8 servings:

  • 1 kg or 2 pounds of sour cherries, pitted (fresh or canned)
  • 1 piece of clove
  • 1 small piece of cinnamon (about 1×1 cm)
  • 2 tablespoons of xylitol, sugar, or other sweetener to taste
  • 1 teaspoon of lemon juice
  • 2 tablespoons of corn or tapioca starch*
  • ½ cup of yogurt or plant (soya) based yogurt*

* Obviously, the traditional recipe does not use starches, but plain wheat flour and sour cream instead. The flour only plays a role in the texture of the soup, so this change makes no difference, while this way this dish becomes gluten free. I substituted the sour cream with yogurt because I’ve discovered during my travels that sour cream is not as common in other countries, but yogurt should be available for everyone. A plant based yogurt can turn this soup into a dairy free, vegan dish.

1. Just simply put the cherries in a big dish, pour in approx. 1.5 liter cold water, drop in the clove and cinnamon pieces, lemon juice, your sweetener of choice and start heating.

2. In a small bowl, mix the yogurt and the starch until smooth. Once the soup is really hot, almost boiling, take about a cup of the juice out f the pot and mix it well with the yogurt and starch.

3. Now pour the starchy mixture to the rest of the soup, boil it for only a couple of seconds and take the soup off the heat. (It’s important not to leave it boiling so the cherries stay crisp.)

4. Chill it in the refrigerator and serve.

Serving options:

You can add some more yogurt (or sour cream), whipped cream or even vanilla ice cream when serving and it still remains a starter – however, you can have some more for dessert, if you like…

My favorite twist on this recipe was when I had it in a restaurant served with mint flavored whipped cream: you can also make this at home by adding some mint extract to the cream before whipping it up.

I hope you enjoyed this very simple Hungarian recipe and try it this summer. Enjoy!

If you liked this post please visit my blog at and follow me on Facebook or Twitter.

Chilled Sour Cherry Soup fron Nori

Link up your recipe of the week