Black Forest Chocolate Brownies

Makes 12-16

Perfect individual treats of this classic Black Forest recipe - you would never guess these are gluten free!

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CAKES
  • 2 eggs
  • 100g plain chocolate
  • 75g coconut oil
  • 75g Freee Plain White Flour
  • 1 tsp water
  • 125g morello cherry jam
  • TOPPING
  • 10g plain chocolate
  • 1 tbsp kirsch (optional)
  • 100ml mascarpone
  • 2 tbsp morello cherry jam
  • 12 glacé morello cherries

Cakes

  1. Stand the cake cases in the holes of the cake trays and pre-heat the oven.
  2. Break the eggs into a bowl, beat well and set aside.
  3. Gently melt together the chocolate and oil.
  4. Stir the melted chocolate mix, add it to the eggs and beat well.
  5. Stir in the flour and water.
  6. Add the jam and stir to combine.
  7. Divide the mixture between the prepared cake cases.
  8. Bake in a pre-heated oven for 15-18 minutes.

Topping

  1. Grate the chocolate onto a plate and refrigerate.
  2. If adding kirsch, prick the top of each cake 4 or 5 times with a cocktail stick and dribble a couple of drops of kirsch onto each cake.
  3. Put the mascarpone into a bowl, add the jam and stir lightly.
  4. Spoon or pipe the mixture onto the top of the cakes.
  5. Place half a cherry on the top of each cake.
  6. Scatter the prepared chocolate over the top.

Equipment

2x12 hole mini cake tray, 24 mini paper cake cases

Temperature

180˚C, Fan 160˚C, 350˚F, Gas 4

Cooking time

15-18 minutes

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Ingredients

Change Quantities:
  • CAKES
  • 2 eggs
  • 100g plain chocolate
  • 75g coconut oil
  • 75g Freee Plain White Flour
  • 1 tsp water
  • 125g morello cherry jam
  • TOPPING
  • 10g plain chocolate
  • 1 tbsp kirsch (optional)
  • 100ml mascarpone
  • 2 tbsp morello cherry jam
  • 12 glacé morello cherries

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