Submitted by Erika Hawthorne
*The Better Baker’s Mini bowl pans were used
CAKE INGREDIENTS:
8 ounces Dark chocolate
¼ cup cocoa powder
4 tablespoons of unsalted butter
2/3 cup milk
1 ¼ light brown sugar
2 teaspoons vanilla extract
2 eggs sparated
2/3 cup sour cream
2 cups self rising flour
1 teaspoon baking powder
Instructions:
1. Preheat oven to 350F. Use Pam for baking grease mini bowl pans. (You can make one large pan by using a 9 inch spring form pan, and a greased pyrex bowl. Put the bowl in the batter AFTER filling, and weigh it down with ½ cup of pastry beans) Place chocolate, butter and milk in a saucepan. Stir over low heat until smooth. Remove from heat, beat in vanilla and sugar, then let cool slightly.
2. Separate eggs. Beat egg yolks with sour cream in a separate bowl. Then beat into the chocolate mixture. Sift in the flour, coca and baking powder over the surface and fold in.
3. Beat the egg whites in a grease free bowl until stiff , fold into chocolate mixture.
4. Pour into pans and bake for 16 minutes, turning pans after 8 minutes. (for the large bowl bake for 30 mins, turning every 5.)
5. Let cool in pans, until cool enough to handle. Cut “muffin tops” off the mini pans, flat with tin. Turn out onto wire rack and let cool completely.
6. When cool, place in a pan with wax paper lining, and an air tight lid
Filling Ingredients:
You can make your own cherry pie filling from scratch, but it’s easiest to use premade as you need the syrup to flavour the mousse.
2 cans cherry pie filling reserve ½ cup cherry pie fill syrup
7 ounces white chocolate
2 eggs separated
¼ cup superfine sugar
1 ½ cups heavy cream (unwhipped whipping cream)
1 pkg unflavoured gelatin
2/3cup strained plain yogurt
2 teaspoons vanilla extract
Instructions:
1.Separate the cherries from the syrup
2.Melt the chocolate in a heat proof bowl over hot water
3. Beat the egg yolks and sugar into a bowl until pale and thick, then beat in melted chocolate.
4. Heat the cream in a small saucepan until almost boiling, and remove from heat. Sprinkle gelatine over cream, and stir until completely dissolved.
5. Pour cream into chocolate mixture, beating vigorously until smooth.
6. beat yogurt, vanilla and cherry pie syrup into mixture.
7. In a clean grease free bowl beat egg whites until stiff, then fold into mixture
8. Spoon mixture into cake bowls filling each bowl ¾ full. Place cherries on top
9. chill in fridge until set, (about 2 hours )