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 🙂
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…
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?