Cherry muffin recipe "Black Forest"

I always wanted to know how to make a chocolate muffin taste better than in the most fashionable city confectionery? Editorial "Site" I am ready to share with you an exceptional recipe that will take your culinary abilities to a whole new level!



We used to tell you how good brownies are with nuts and cookies. And also dedicated to all the nuances of cooking brownies with cottage cheese and cherries.

Today we want to talk about how to make a chocolate muffin with cherry compote and ganash.

How to make chocolate cake ingredients

• 250g dark chocolate
• 40 ml of vegetable oil
• 100g butter
• 125 ml of water
• 160g sugar
• 80ml cream
• 90g white chocolate
• 230g cherries
• 7g cornstarch
• 2g salt
• 70g wheat flour
• 20g almond flour
• 2 eggs
• 15g cocoa powder
• 3g baking powder

1. First of all, soften 70 g of butter in a deep bowl and beat it with 2 g of salt until you get a uniform white color. Then add 15g of cocoa powder and 80g of sugar to the bowl. Then beat everything again with a mixer for 2 minutes. Next, combine 40 ml of cream with eggs in a separate container. Send the resulting mixture into a bowl to the other ingredients and beat it again.
   
   At the end of this stage, add flour sifted with baking powder to the bowl, 50 g of pre-melted dark chocolate, and 50 g of seedless cherries.
   
   
   
   
   
   
2. Cover the batter (or form for baking) with parchment paper for baking, then pour and straighten the dough on it. Bake the biscuit in a 170-degree oven for 45 minutes. Then take it out of the oven and wait until it cools a little. Then move the cupcake to the grille until completely cooled.
   
   
   
   
   
   
3. While the cake is cooling, you can start making syrup. Just combine 60 ml of water and 30 g of sugar in a soteinka, then bring everything to a boil, constantly stirring. And then get to the cherry compote. Soak the gelatin in 30 ml of water and leave it to swell. Then take a pan and place the remaining cherries, sugar and corn starch in it.
   
   Add 35 ml of water to the pan, then put the cherry to languish on a medium heat. Bring the cherry mixture to a boil, stirring it periodically to avoid burning. And then slightly cool the berries and mix them with swollen gelatin.
   
   
   
   
   
   
4. We're going after ganash. Melt white chocolate in the microwave (or water bath). And then pair it with 40ml of warm cream and whip the mixture with a submersible blender. At the end, add 30 grams of refrigerated butter and beat it to uniformity again.
   
   
   
   
   
   
5. Now that all the ingredients are ready, you can start picking the cupcake. Take a form for baking with high sides and cover it with food film. Then cut the biscuit into several parts identical in size to the width of the form and soak them with syrup.
   
   Pour to the bottom of the shape of the ganash, and on top lay the first cake and slightly crush it. Then carefully lay out the cherry compote and also cover it with a biscuit cake.
   
   If the cakes turned out to be more than 2, you can just make more layers with filling.
   
   The collected cupcake is wrapped in food film and put in the refrigerator for 6 hours.
   
   
   
   
   
   
6. And at the very end, we move on to the preparation of the glaze. Just grind 200g of dark chocolate and mix it with vegetable oil. Then take the cupcake out of the refrigerator and cut it with hot glaze on all sides.
   
   
   
   
   
   

And when the glaze freezes, you can finally move on to the most pleasant part - tasting.



We hope you enjoy the result. Bon appetit!