The 104th Bake: Miniature Chocolate & Cherry Cakes
My miniature chocolate & cherry cakes were not so miniature. I decided to make a birthday cake for my son, born on Valentines Day, – cherries and chocolate, perfect!!
Given that I didn’t have the 16 miniature ramekins, it seemed like too good an opportunity to waste, so big birthday cake it was. I have to say, if you’ve ever thought about pimping up a cake, this has got to fall into that category. What didn’t it have in it? It had from melted chocolate, to cocoa, to liqueur to cherry syrup, cherries and buttermilk, this was a rich wholesome cake. It made me realize there’s no holding back when baking. You can pimp your cake anytime!!!! Add cherries, melted chocolate, whatever you like. Such a great idea, even inject liqueur if it’s a special occasion, Why not I say?
muscovado sugar gave it an extra depth of flavour 
chopped cherries 
melt that chocolate
So to make the cake I melted dark chocolate over a bain marie, and set this aside to cool. I beat together butter, caster sugar, and muscovado sugar till light and creamy, and gradually beat in the eggs. Then
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This little number looks easy. All I need is cherries and almonds. Seems to be a lot of cherry and almond recipes in this cookbook. I have taken up watching not only master chef, but the Great Australian Bake-off and the Great Kiwi Bake-off. Lots of cooking shows. Not complaining, for me its my sport, fun competition that’s interesting and informative. (because I don’t DO sport, unless its the Olympics of course) The Great Aussi Bake off were making quiches and I didn’t know that you were supposed to blind bake first or that a quiche is cooked to the point of having a wobble! Who knew? I was baking a quiche at the time, so I will give you my recipe for that sometime soon. It’s a good one, you don’t have to blind bake it first and the pastry is quick and easy. I whipped up this cake with 
I have never made a Bakewell Tart, but according to the recipe book it is a classic. And it wasn’t actually that hard, but it turned out delicious. I used bought puff pastry to line a buttered flan tin, pricked the base and let it chill for half an hour. Then