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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180C/gas mark 4. | 2. Melt the butter in a heavy bottomed pan. | 3. When it's nearly comletely melted, stir in the chocolate. | 4. Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. | 5. Now add the cherry jam, sugar, salt and eggs. | 6. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour. | 7. Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes. | 8. Cool in the pan for 10 minutes before turning out. | 9. When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan. | 10. Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth. | 11. Ice the cakes with a spoon and put a cherry on the centre of each cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125		unsalted	10687.5	491.0625	333.9375	900.0
dark chocolate	100			15762.3179	1714.8608	157.0562	918.5236
morello cherry jam	300	g		267.0	0.0	59.4	1.5
caster sugar	150			267.0	0.0	59.4	1.5
salt	1	pinch		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
self raising flour	150	g		267.0	0.0	59.4	1.5
dark chocolate	100			15762.3179	1714.8608	157.0562	918.5236
double cream	100	ml		267.0	0.0	59.4	1.5
natural glace cherry	12		coloured	267.0	0.0	59.4	1.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.