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Chocolate and Cherry Bites

Ren Behan
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Ingredients
  

  • 225 g light brown unrefined sugar
  • 4 large free range eggs
  • 240 ml mild light olive oil or vegetable oil
  • 1 tsp fairtrade vanilla extract/essence
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 40 g cocoa powder
  • 200 g cherry compote or soft set cherry preserve
  • 100 g dark or milk chocolate to drizzle over the top

Instructions
 

  • Pre-heat your oven to 180°C. Line a 12 hole muffin tin with paper cases.
  • Beat the soft brown sugar and eggs together for a few minutes, until pale and creamy.
  • Slowly pour in the oil and beat again. Add the vanilla extract and mix in well.
  • Sift the flour, baking powder and cocoa into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
  • Using a spoon or an ice-cream scoop, fill the paper cases with the chocolate cake batter to two-thirds full. Take a teaspoon and carefully drop half a teaspoon of fresh cherry compote or soft set cherry preserve into the centre of the batter in each case.
  • Bake in the pre-heated oven for 15-18 minutes.
  • Take the cakes out of the oven and leave them to cool.
  • In the meantime, break up the dark chocolate and place it in a glass bowl over a pan with lightly simmering water in it to melt the chocolate. Once melted, using a teaspoon, drizzle some melted chocolate over the cakes. The more mess the better!