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Valrhona Chocolate Cherry Mini Cakes

Valrhona Chocolate Cherry Mini Cakes

© Recipe courtesy of Julie Le Clerc


Makes 8

150g Lewis Road Creamery butter , cubed
100g Valrhona dark chocolate feves
200g caster sugar
Pinch of salt
2 large eggs, lightly beaten
150g Girolomoni organic '00' flour , sifted
1 tsp baking powder
330g jar Sabarot griottes  (sour cherries), drained (reserve liquid)

Chocolate ganache:

100g Valrhona dark chocolate feves
150ml cream

Griotte sauce:

70g sugar
2 tsp cornflour
1 Tbsp cold water


Preheat the oven to 180ºC. Grease 8 x ¾-cup capacity mini cake tins or standard muffin tins.

Place butter and Valrhona in a heavy-based pan set over medium heat, to melt. Once melted, remove from heat and stir until smooth. Stir in the sugar and salt and leave to cool for 5 minutes. Stir in beaten eggs. Once amalgamated, gently stir in the flour and half the drained griottes.

Spoon mixture into the prepared tins, dividing it evenly. Bake for 20-25 minutes or until a skewer comes out clean. Cool in the tins for 10 minutes before turning out to cool completely.

To make the ganache, place the chocolate in a bowl. Place the cream in a saucepan and bring just to the boil. Pour the hot cream over the chocolate and leave for a few minutes, to melt. Stir until smooth. Set aside to cool to a pourable consistency. Pour a little ganache over each cake.

To make the griotte sauce, place the cherry liquid in a small pan with the sugar. Bring to the boil, stirring until sugar dissolves. Mix the cornflour and water together until smooth and then add to the pan. Stir over heat until sauce thickens. Stir in the remaining griottes. Serve drizzled beside the cakes.

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