What you will need:
175g Caster sugar
2 Free range eggs
200g Self-raising flour
2 tbsp Cocoa powder
100g Dark chocolate (Plus extra to shave on top or make decorative patterns)
1 Jar of Black cherries in Kirsch
1/2 tsp Cornflour (mixed with a little water to make a paste)
300ml Double Cream
1/4 cup Granulated sugar
Oven preheated to 170C (Gas Mark 3)
Muffin Tin lined with cases
Beat the butter and sugar until light and creamy, gradually add the eggs until well combined.
Mix the flour and cocoa together and sift into the mixture, fold until combined.
Fold in the milk and melted chocolate.
Spoon into the cases and bake for around 20 minutes (poke a skewer in and if it comes out clean their done, mine didn't I did them for an extra 5 minutes)
Cool on a wire rack.
Drain the cherries and collect the kirsch in a bowl below. Pierce the cakes with a skewer and pour a teaspoon of kirsch over each one.
Heat the remaining kirsch in a saucepan with 1/2 teaspoon of cornflour until just boiling, remove from the heat and stir until thickened.
Whisk the cream and sugar until it holds its shape. Pipe or spoon a swirl of cream onto each cake, a drizzle of the kirsch syrup, a cherry or two and some grated chocolate. I also piped some dark chocolate into half flowers for added attractiveness.
Easy Peasy deliciousness!