Morello Cherry Chocolate and Cognac Teacakes

Recipe From What's For Lunch, Honey?

Ingredients

300g dark chocolate (70% cocoa), chopped

200g butter, cubed

4 eggs

4 egg yolks

110g muscavado sugar

75g all purpose flour, sifted

100g Fortnum and Mason’s Morello Cherry and Cognac preserve

alternatively use 100g cherry preserve with 2 tablespoons cognac

70g ground cinnamon

150g granulated sugar

Method

  1. Preheat oven to 180 degrees C. Lightly butter mini kugelhupf forms with some butter.
  2. In a saucepan melt chocolate and butter over a medium high heat until smooth.
  3. Combine eggs, egg yolks and sugar in a bowl until well incorporated and fluffy.
  4. Whisk together flour and chocolate mixture then pour over the eggs and sugar. Whisk gently until you have a thick´, smooth and creamy mixture.
  5. Spoon some of the mixture into the kugelhupf form, filling only halfway, then add a few teaspoons of the preserve. Finally top off with the remaining batter.
  6. Bake in the oven for 20 to 22 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  7. In a small box mix together the cinnamon and sugar. As soon as the cakes come out of the oven let them cool slightly then roll them in the cinnamon sugar to coat them.

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