Saturday, 12 October 2013
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Recipe from Mug Cakes by Leslie Bilderback (St. Martin's Griffin, 2013)
Makes 2 mug cakes
This classic chocolate-cherry cake was known originally as schwarzwälder kirschtorte. It was named for the distilled cherry brandy kirschwasser, used to flavor the cake, which hails from the Schwarzwald (Black Forest) mountain range in southwestern Germany. The brandy’s distinct flavor is created by distilling not only the cherry fruit, but also the pits, which lend a nutty essence to the finished product.
- ¼ cup chopped cherries,canned or fresh
- 2 tablespoons kirschwasser, brandy, or rum
- 1 large egg
- 3 tablespoons vegetable oil
- 3 tablespoons sour cream
- ¼ teaspoon pure vanilla extract
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ cup self-rising flour
- Pinch of kosher salt
- ½ cup Sweetened Whipped Cream
- 2 tablespoons shaved chocolate
In a large mug, combine the cherries and kirsch. Microwave for 20 seconds to warm through. Set aside. In a second mug, whisk together the egg and oil with a fork. Stir in the sour cream, vanilla, and sugar. Add the cocoa, flour, and salt. Beat the batter until smooth. Fold in the cherries and kirsch. Divide the batter between two mugs.
Microwave separately for 1 to 2 minutes each until risen and firm.
Top each cake with a dollop of sweetened whipped cream and garnish with shaved chocolate.