Course: Cakes & Cookies
125g soft butter
100g dark chocolate, broken
300g good quality cherry jam
pinch of salt
2 large eggs, beaten
150g self-raising flour
Chocolate Ganache Icing:
100g dark chocolate
100ml double cream
Preheat oven to 180c/gas mark 4
Melt the butter in a heavy-bottomed saucepan. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and combined. Add the jam, sugar, salt and eggs. Stir with a wooden spoon and when is all well combined stir in the flour. it’s better to have chunks of the jam still visible.
Pour into cupcake cases in a cupcake pan. Bake at 180˚C oven for 25-30 minutes, until the cakes has set (test with a knife or wooden stick).
Cool in the pan on a rack for 10 minutes before turning out.
When the cake is cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat, let cool in the fridge for about 10 minutes, and then whisk until thick and smooth.
Pour a spoonful over each cupcake and grate some white chocolate on top if wanted.