Written By
Chef - Wafi - Admin
on
Wednesday, February 1, 2017
|
11:58:00 AM
Ingredients
1/3 cup hot water
Method
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 3/4-cup-capacity Texas muffin pan. Line bases and sides with rounds and strips of baking paper.
Step 2
Place chocolate, butter, water and cocoa in a heatproof bowl over a pan of simmering water. Stir for 3 minutes or until mixture is smooth. Remove from heat. Whisk in egg yolks, sugar, almond meal and 1 teaspoon cinnamon until combined.
Step 3
Using an electric mixer, beat egg whites until soft peaks form. Gently fold 1/2 the egg white into the chocolate mixture until just combined. Add remaining egg white. Fold gently to combine. Divide mixture among prepared pans. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Set aside for 5 minutes only (see notes). Carefully turn out onto a wire rack to cool.
Step 4
Gently whisk creme fraiche, icing sugar and remaining cinnamon in a small bowl.
Step 5
Dust cakes with cocoa powder and dollop with creme fraiche mixture. Serve cakes topped with cherries.
