Preparation time 20 minutes plus 15 minutes for decorationMAKES ABOUT 18
Ingredients:
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 eggs, separated
• 50g (2oz) self-raising flour
• 25g (1oz) cocoa power
• 25g (1oz) ground almonds
Ingredients for Decoration:
• 150ml (¼pt) double cream, whipped
• 1tbsp kirsch
• 1 tin dark morello cherries
• 25g (1oz) plain chocolate, grated
Preparation:
1. Grease 18 bun tins or line them with paper cases. Set the oven to 190°C/375°F/Gas Mark 5.
2. Beat the margarine and sugar together until light and fluffy. beat in the egg yolks one at a time.
3. Sift the flour and cocoa powder together and gently stir into the mixture with the ground almonds.
4. Whisk the egg whites until stiff> Using a large metal spoon, or spatula, stir one spoonful of the egg whites into the mixture, then carefully fold in the remaining whites.
5. Divide the mixture evenly between the bun tins and bake for 15-20 minutes or until the buns feel firm to the fingertips. Cool on a wire rack.
6. To decorate: mix the whipped cream and kirsch together. Drain the cherries and pat very dry with absorbent paper.
7. Place the cream in a piping bag fitted with a large fluted nozzle. Pipe a whirl of cream on top of each bun. Sprinkle a little grated chocolate over each whirl and top with a black cherry.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p58'
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