Mini Black Forest cherry (or muffins Black Forest style)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the fat, let it cool down. Separate eggs. Beat the egg whites until stiff, add 1 packet of vanillin sugar, salt and sugar. Stir in the egg yolks separately. Stir in the fat. Mix flour, baking powder and cocoa, sieve over the egg cream in portions and carefully fold in

2. 2

   Grease the hollows (12 pieces) of a muffin tray and sprinkle with flour. Spread the mixture evenly and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove, place on a cake rack and allow to cool. Then carefully remove from the trays and lift out

3. 3

   In the meantime, use a peeler to remove fine rolls from the chocolate. Cut off the top (upper third) of the muffins. Soak each muffin base with 1 tsp. kirsch. Remove 2 level tablespoons of jam, pass through a fine sieve and collect. Pour the crossed-out jam into a piping bag and put aside. Spread the remaining jam evenly on the lower halves of the muffins

4. 4

   Whip the cream until stiff, while pouring in 3 sachets of vanilla sugar. Fill 3 portions of cream into a piping bag with perforated spout. Spray a layer of cream on the bottom of the muffins, place the lid on top. Decorate with remaining cream

5. 5

   Cut off the tip of the piping bag. Decorate the muffins with the jam. Sprinkle with chocolate rolls. Arrange the muffins in paper baking cups

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
450 kcal

CARBS
46 g

FATS
26 g

PROTEINS
6 g