Morello Cherry Chocolate Cognac Teacakes

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Treats come in many shapes, forms and sizes. For her a treat could be the finest leather high heeled shoes, in red; all eyes are on her as she sways down the street. For him, his treat is a brand new part to the sleek Porsche 550 Spyder; he puts the pieces together like a jigsaw puzzle with his own hands. For the writer probably a simple stack of paper: his writer’s block subsides as he begins to fill the blank pages with new ideas.

Treats: we all need and depend on them.

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Treats come in many shapes, forms and sizes. For her a treat could be the finest leather high heeled shoes, in red; all eyes are on her as she sways down the street. For him, his treat is a brand new part to the sleek Porsche 550 Spyder; he puts the pieces together like a jigsaw puzzle with his own hands. For the writer probably a simple stack of paper: his writer’s block subsides as he begins to fill the blank pages with new ideas.

Treats: we all need and depend on them.

These treats are the perfect delicacy for all occasions. The decadent chocolate will comfort and the sticky Morello cherry preserve with a splash of cognac will clear up the discombobulated mind. Believe me, you will smiling as you bite into the soft moist and rich pastry.

Method:

  1. Preheat oven to 180ºC (356ºF). Lightly butter mini kugelhopf forms with some butter.
  1. In a saucepan melt chocolate and butter over a medium high heat until smooth.
  1. Combine eggs, egg yolks and sugar in a bowl until well incorporated and fluffy.
  1. Whisk together flour and chocolate mixture then pour over the eggs and sugar. Whisk gently until you have a thick, smooth and creamy mixture.
  1. Spoon some of the mixture into the kugelhopf form, filling only halfway, then add a few teaspoons of the preserve. Finally top off with the remaining batter.
  1. Bake in the oven for 20-22 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  1. In a small box mix together the cinnamon and sugar. As soon as the cakes come out of the oven let them cool slightly then roll them in the cinnamon sugar to coat them.
Q:
I'll put them on my "have to try list" ;-) They look simmply wonderful and I could need one now. Do you think, that it would be also possible to use a muffin form to prepare them?

- angelanddevilsfood
A:
@angelsanddevilsfood - Yes you can use muffin forms to make these. They might need a few minutes longer in the oven but do check after 20-22 minutes first.

Thanks for your comments!

- Meeta
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