Stout and Chocolate Cake

Uncategorized | March 15, 2016 | By

As it is St. Patrick’s Day soon, I decided to try out something I never tried before. Baking a chocolate cake using stout. In that particular case – Guinness. It is dark and rich, just like chocolate and it is a perfect combination. To add even more booze, I decided to use Baileys – an Irish cream liquor – in the frosting AND the whipped cream. 

It is a really heavy and rich cake, but it is also really moist. The whipped cream and the frosting are both smooth and light, it actually feels kind of fluffy but in the end it is really heavy. So yeah, it could feel like a little brick in your belly. But I think it was totally worth it!

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Stout and Chocolate Cake
Moist and chocolate-y with a hint of booze!
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. The Cake
  2. 250ml Guinness Beer
  3. 250g Butter
  4. 100g Unsweetened Cocoa Powder
  5. 200g Caster Sugar
  6. 200g Brown Sugar
  7. 150g Crème Fraîche or Sour Cream
  8. 2 Eggs
  9. 2 Teaspoons Vanilla Extract
  10. 250g Cream Plain Flour
  11. 2 Teaspoons Baking Soda
  12. 1/2 Teaspoon Baking Powder
  13. 1 Pinch of Salt
  14. The Frosting
  15. 450g Dark Chocolate
  16. 500ml Cream
  17. 30ml Golden Syrup
  18. 250g Salted Butter (soft and at room temparature)
  19. 250g Unsalted Butter (soft and at room temparature)
  20. 3 Tablespoons Baileys
  21. 1 Packet of Instant Coffee
  22. The Cream
  23. 250ml Cream
  24. 2 Tablespoons of Baileys
Instructions
  1. Melt butter with the Guinness in a small pan using low to medium heat. As soon as the butter is melted, remove from stove and let it cool. Measure sugar and put it in a mixing bowl. Start your oven and pre-heat on 180°C.
  2. As soon as the butter is cooled out a bit, pour it over the sugar and add the pinch of salt as well as your vanilla extract. Mix them properly, the sugar starts to dissolve. Add the cocoa powder and continue mixing. Add your eggs one by one. Now put in your sour cream or crème fraîche.
  3. Mix the flour with the baking soda and baking powder and combine it with the liquid ingredients. Make sure there are no lumps in your batter.
  4. You can bake it in a 24 to 26cm springform on 180°C for about 25 to 30 minutes. Check with a tooth pick if the center is still liquid. Continue baking until the tooth pick comes out clean.
  5. As soon as the cake is out of the oven, let it cool completely before you slice it. You can now heat your cream with the golden syrup, the instant coffee powder and the Baileys. Warm it a bit up and use the time to chop up the chocolate. Place it into your mixing bowl.
  6. Allow the cream now to simmer for a bit, then have it boil for 2 minutes. Pour the liquid over your chocolate and wait for 5 minutes. After that mix the chocolate and the hot cream with a spoon until it is smooth and creamy and the chocolate is completely melted. Let it rest for now.
  7. In the meanwhile, start with your Baileys cream. Whip the cream until it is stiff (I recommend using something like Chantifix to help stiffen your whipped cream). Add the Baileys and mix it into your cream. Put it into the fridge so it stays cool and stable.
  8. Get back to your chocolate mixture. Add the butter now and cream it togther using a standmixer or a handheld one. The butter starts to disolve slowly and you should mix it until there are no lumps left. Put the bowl now in a freezer or the fridge. Let it cool. It takes longer with the fridge, so freezer might be the better option. Let it freeze for 10 minutes, then stir it strongly and freeze for another 5 minutes. Stir again. If the mix is getting thick and heavy, it is good enough to beat it in the mixer again until it is perfectly fluffy. You can now use it. If it still looks runny, freeze it again and repeat until it gets really thick.
  9. Slice the cake horizontally as soon as it is completely cooled - if it is still warm, it crumbles. Put a good amount of frosting onto the first cake layer and spread it to the edges. Put on the second layer and start covering the top and the sides with the frosting. Put it into the fridge for 15 to 20 minutes. Then check if there is more to cover. If it looks good to you, spread the Baileys cream over the cake.
Notes
  1. Use a 50% chocolate, i think it is the best one and it doesn't get as heavy as using 70% or more.
  2. Brush the cake with some additional Baileys, it keeps the cake moist.
  3. Dust the top with some cocoa powder.
Adapted from Nigella
Adapted from Nigella
La Petite Cerise http://lapetitecerise.com/

La Petite Cerise’s Black Forest Gâteau

Cake | February 27, 2016 | By

It is German, it is delicious. It has chocolate. And cherries – again! Might be a thing here!

It is also not your typical cake made by your granny, although it has basically the same recipes. I used a chocolate frosting to cover my mini cakes as the whipped cream turned into butter back then. I tried the cakes during last summer as it was cherry season but we had about 40°C. Classic Black Forest is with whipped cream, but the chocolate frosting makes it even more chocolaty (that’s not even a word I think, but I like it!).  lpc_blackforestheader

 

La Petite Cerise's Black Forest Gâteau
Traditional Black Forest Gâteau with a twist.
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Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Shortcrust Pastry
  1. 70g Brown Sugar
  2. 100g Butter at room temperature
  3. 200g All Purpose Flour
  4. 1 TeaspoonBaking Powder
  5. 1 Teaspoon Vanilla Flavour
The Cake
  1. 150g Dark Chocolate
  2. 75g Butter
  3. 6 Eggs
  4. 180g Light Brown Sugar
  5. 100g Flour Type 45 or Cream Plain Flour
  6. 50g Cornstarch
  7. 2 Teaspoons Baking Powder
  8. 2 Tablespoons Cocoa Powder
  9. 1 Pinch of Salt
The Filling
  1. ca.800g Cherries from the Jar
  2. 500ml Cherry Juice
  3. 5 Tablespoons Cornstarch
  4. 2 Tablespoons Brown Sugar
  5. 120ml Kirsch Liquor
Decoration
  1. Chocolate Frosting or Whipped Cream (800ml)
  2. Chocolate Shards
  3. Fresh Cherries
Instructions
  1. Combine all ingredients for your shortcrust pastry in a bowl and knead it properly until you have a smooth dough. The butter should be fully incorporated, so if you can still see lumps, continue kneading. Use a round baking tray (use butter to grease it) and spread your dough thinly in the tray up until the edges. Bake on 170°C until the pastry turns into a golden colour. Take it out of the oven and let it cool.
  2. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, set it aside and let it cool.
  3. Beat the eggs with the sugar and salt using an electric mixer or a kitchen machine, until the mass has about doubled or nearly tripled its size and is really creamy. Sugar should be dissolved by then. Then pour in your chocolate-butter mixture. Use a wooden spoon now. When the mass is combined properly with the eggs, combine your cocoa powder, flour and cornstarch and sift about 1/4 of it over the mixing bowl. Fold in the dry ingredients gently with a wooden spoon, when you can see them mixed in properly, repeat that step another 3 times until all ingredients are combined. Make sure there are no lumps.
  4. Line your round cake mould with baking paper and pour in the batter. Bake the cake for around 35 minutes in a pre-heated oven at 180°C. Check after 30 to 35 minutes cake using a tooth pick by sticking it into the middle. If the cake is not done yet, your tooth pick will come out sticky.If it stays clean, your cake is done.
  5. Let it cool completely, then slice it twice horizontally so you have 3 equal tiers. Take your shortcrust pastry and gently douse it with some of the Kirsch liquor. Do the same with 2 of the cake tiers.
  6. Now strain the cherries from their juice. Mix the juice in a pot with the sugar and cornstarch as well as the rest of the Kirsch liquor. Avoid lumps, stir constantly, then heat it. When it's starting to cook, add the cherries and let it simmer until it turns into a compote. Let it cool a bit.
  7. Now comes the cake assembly! Your cake has already doused with some Kirsch, so you might want to put the cherry compote on those sides. Start with the shortcrust pastry. Put on a thin compote layer, put the first cake layer on top of it. You can now be a bit more generous with your cherries, but leave about half of it for the next layer. Let this one cool down a bit.
  8. In the meantime you start whipping up some cream until it is stiff. Spread a thin layer over the cooled cherries compote. Now add the next layer on top. Repeat adding the other half of the cherries. Put the last cake tier on top. You can now put it in the fridge for about 15 to 20 minutes.
  9. Use that time to create your chocolate shards. Simply use about 150 to 200g of dark chocolate, melt it on the stove. Pour it on a big sheet of baking paper and spread it thinly over that sheet (leave about 5cm free from the edges) and put a second one over it. Stroke it over with the hands and remove air bubbles that way. Make sure it is completely flat then roll it into a tight roulade. Move it to the freezer.
  10. Get your cake from the fridge and spread your whipped cream over it. Cover the sides and the top thoroughly so not cake is visible any longer. This takes quite some time, so be patient!
  11. If you think the cake is well-covered, get your chocolate from the freezer and gently unroll it when it is completely hardened. Otherwise, leave it a bit longer in the freezer and store the cake in the fridge while you are waiting. You will hear some crackling sounds when unrolling, this is fine. Now pick the biggest shards and arrange them around your cake sides. Style it like you love it the most - be creative.
  12. Top with the smaller shards and the fresh cherries.
Notes
  1. If you want to go the extra mile, you can temper the chocolate for your shards as they then hold their shape much better and get a beautiful shine. But be careful, it takes some practice, but there are lots of good guides all over the internet.
  2. Instead of the whipped cream you can use my recipe for the chocolate frosting available on this blog as well.
  3. No fresh cherries? Don't worry, the shards look good enough.
  4. If you are planning to create smaller gâteaux like those pictured, I will prepare the next blog post on how to use the left overs. 🙂
La Petite Cerise http://lapetitecerise.com/

Sugar Cookies

Cookies, Frosting | December 22, 2015 | By

Sugar Cookies are the most simple cookies you can actually get. But on the other hand, the decoration is usually far from simple. First baked, they look plain and boring, but you can add your own twist and “Christmas” the hell out of those cookies!
You can glaze them with Royal Icing, dip them into sparkling sugar crystals, fill them with delicious jam or use a simple icing made from powdered sugar and lemon! And let’s not forget a chocolate covering… oh, so many options…

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Sugar Cookies
Simple Sugar Cookies for Christmas.
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. 250g Soft Butter
  2. 250g Light Brown Sugar
  3. 2 Eggs
  4. 1 Teaspoon Vanilla Bean Paste
  5. 1 Teaspoon Ground Vanilla Beans
  6. 6g Baking Powder
  7. 500g Flour
  8. 1 Pinch of Salt
Instructions
  1. Mix your eggs, salt, the soft butter (best at room temperature), the vanilla (both the paste as well as the ground vanilla) and the sugar in a bowl until creamy. Combine your dry ingredients and mix them into your wet ones. Knead them in properly - done best by hand. So use your muscles!
  2. Wrap the dough into cling film and let it rest for at least 4 hours in your fridge. You can leave it over night, which will give you the best result for your bake.
  3. Preheat oven at 200°C. Roll the dough thinly, not thicker than 5mm and use a cookie cutter. Transfer the cookies to a baking tray covered with a sheet of baking paper and bake them for 5 to 8 minutes at 200°C.
  4. Let them cool and then go crazy and be creative with your decorations!
Notes
  1. Use Royal Icing, sprinkles, chocolate, jam fillings... whatever your sweet tooth desires...
La Petite Cerise http://lapetitecerise.com/

Hearthstone Gingerbread

Cookies | December 17, 2015 | By

My inner geek actually thought “This is such a nice idea! I need Hearthstone cookies. Omfg!”. Then I realized: You played that game for roughly a week and really sucked at it – I even died in the tutorial for countless times.

First I thought a simple sugar cookie would be a great base. But for Christmas, what can be better than German “Lebkuchen”? It’s so rich and aromatic and it reminds me so much of the Christmas market perfumes back in my hometown which I loved to visit with my grandparents. So, to all you geeks and nerds out there, Merry Christmas – always embrace your inner geek! 

PS: If you want to find out if you suck at the game as much as I did, try it for free: Hearthstone!

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Hearthstone Gingerbread
German Lebkuchen! Ginger-y gingerbread in a nerd costume!
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Prep Time
40 min
Cook Time
8 min
Prep Time
40 min
Cook Time
8 min
Ingredients
  1. 250g Honey
  2. 150g Dark Brown Sugar
  3. 100g Light Brown Sugar
  4. 100g Butter
  5. 10g Freshly Grated Ginger
  6. 5g Four Spice
  7. 10g Cinnamon
  8. 500g Flour
  9. 4 Teaspoons Unsweetened Cocoa Powder
  10. 2 Eggs
  11. 6g Salts of Hartshorn
  12. 6g Potash
  13. 30ml Brown Rum
Instructions
  1. Mix sugar with honey and heat it on the stove on medium heat. As soon as the sugar starts to dissolve, add in the butter and the spices. Grate the ginger as fine as you can and stir it in as well. If sugar is dissolved completely, remove it from the stove and let it cool for roughly 10 minutes.
  2. In the meantime mix flour and cocoa powder in a big bowl and mix the rum with your potash and salts of hartshorn - these will be your raising agents.
  3. Start stirring the heated mixture into your dry ingredients, if it is all used up, add one egg slowly after another. Also add your raising agents.
  4. Now comes the hard part. Kneading the dough. This is quite exhausting - it also seems like a great idea to let your kitchen machine do it. Don't! The dough is very hard and your machine will have a hard time. So roll up your sleeves and work that "Lebkuchen"!
  5. Knead until the dough doesn't stick any longer. If it stays very wet, add some more flour. Your dough will look shiny and non-sticky when it is kneaded perfectly.
  6. Let the dough rest for at least 1 night in your fridge. You can actually store it for roughly 2 months! The longer it rests, the softer and better the gingerbread gets. Best to use is a ceramic bowl which can be closed properly.
  7. When you want to bake it, roll it quite thin - the potash and the salts of hartshorn can leave a bitter taste if the gingerbread is too thick. So try to have it not thicker than 5mm. Use whatever cookie cutter your geeky heart desires!
  8. Bake it in a preheated oven at 180°C for 5 to 8 minutes. Keep an eye on them, they will be quite soft when you have to get them out of the oven, so the best is to check on of the gingerbreads and cut it open. If you see a fluffy and baked texture, take them out. Otherwise leave them for a bit longer. They should be light brown, the darker they get, the worse they taste and gingerbread can turn easily into a bitter mess.
Notes
  1. If you want a shiny and glossy top, take the gingerbreads out of the oven right before the end of the baking time and brush a sugar-water mixture on them. Then bake them for 1 or 2 minutes more.
  2. Do you prefer simple decorations like the glossy top, you can also press blanched almonds into the freshly rolled out dough.
  3. Do you want to be fancy? Then go the more artsy route and use royal icing as decoration. I used the wonderful recipe from Joy of Baking for that.
  4. Should your gingerbread get really hard, put some chopped, fresh apple into the box as soon as you store it. Take care that it doesn't get too wet, so put a thick layer of parchment paper between the "Lebkuchen" and the apple slices. Change the apple at least every two days to prevent them from molding.
Adapted from Royal Icing by Joy of Baking
La Petite Cerise http://lapetitecerise.com/

Banana Lovers

Cupcakes, Frosting | December 1, 2015 | By

I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*

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Banana Lovers
Yields 12
Fluffy banana cake with chocolate frosting and Salted Caramel!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 125g Soft Butter (room temperature)
  2. 2 Eggs
  3. 100g Light Brown Sugar
  4. 65g Dark Brown Sugar
  5. 210g Cream Plain Flour or Type 45 Flour
  6. 60ml Buttermilk
  7. 1 Teaspoon Baking Soda
  8. 1 Teaspoon Baking Powder
  9. 2 to 3 Bananas - really ripe and soft
  10. 1 Tablespoon Vanilla Sugar
  11. 1 Tablespoon Vanille Bean Paste
  12. 1 Pinch of Salt
Salted Caramel
  1. 120g Granulated Sugar
  2. 50g Butter
  3. 60ml Condensed Milk
  4. 1 Tablespoon of Sea Salt (milled finely)
Decoration
  1. 24 Banana Chips (store bought or self-made)
Instructions
  1. Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
  2. Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
  3. Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
  4. Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
  5. It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
  6. Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
  7. Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
  8. To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
  9. If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
Notes
  1. You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
La Petite Cerise http://lapetitecerise.com/

Chocolate Frosting

Frosting | November 24, 2015 | By

Chocolate Frosting
A rich, but simple frosting using chocolate. As seen on Cherry Kisses!
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Prep Time
5 min
Cook Time
15 min
Total Time
30 min
Prep Time
5 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 65g Sugar
  2. 25g Flour Type 45 or Cream Plain Flour
  3. 3 Teaspoons of Cocoa Powder
  4. 70g Dark Chocolate
  5. 100ml Whole Milk
  6. 110g Butter (room temperature)
Instructions
  1. Mix flour, cocoa and sugar in a pan, add milk slowly while have it on low heat. Stir milk into your dry ingredients, it should not form too many lumps. As soon as all the milk is added, set to higher heat and cook out the mixture. It should now have turned into a thick and smooth pudding, if parts of it remove from the pan easily and do not stick, transfer the pudding into a bowl and let it cool. Should you have too many lumps, you can put your mixture through a fine siff. Cover your bowl completely in plastic wrapper, which will prevent the mass from forming a crust.
  2. If you do not want to wait too long, put the well covered bowl into a fridge. Otherwise let it cool by room temperature.
  3. Chop your dark chocolate into pieces and melt it gently on low heat in a bowl put over a pot filled with water. Bowl should not sit in water directly, also take care that your water is not cooking. As soon as the chocolate is melted, take it of the stove and let it cool.
  4. As soon as your pudding is cooled to room temperature, whisk your butter in your electric beater or kitchen machine until it is soft and creamy. Add the pudding spoon by spoon into the butter while your machine is still beating on low speed. If all is in the mixing bowl, put it onto high speed for about a minute - scrape down the sides of your bowl and maybe the bottom so all is combined properly. Mix for another 30 seconds on high speed. After that, slow down again and add the cooled down, melted chocolate. If it is completely added, go back to high speed for about 2 minutes. You can then check the frosting if it has the consistency you like and it feels velvety between your fingers. If it is not to your liking, beat for another minute and check again.
  5. If it is too runny you can sift in some cocoa powder. Also add some flavouring if you want to.
  6. Use the frosting on your cakes or desserts and enjoy the rich flavours!
Notes
  1. Frosting is enough for about 12 cupcakes.
  2. If you do not have creamy flour, sift it one or two times before you use it for your frosting.
  3. Make sure the melted chocolate is not to hot, otherwise you will have soup in your bowl and gone is your frosting.
  4. I usually put the finished frosting into the fridge again before using it and let it cool for 15 to 30 minutes. Then I take it out again, mix it with the machine for 30 to 60 seconds and transfer it to the piping bag or directly onto my cake.
Adapted from Our Best Bites
Adapted from Our Best Bites
La Petite Cerise http://lapetitecerise.com/

Cherry Kisses

Cupcakes | November 23, 2015 | By

There we are. My very first blog post. I am sooo excited! 

Okay, nahhh, not really. No, I am excited!!! And what would be better than a cherry and chocolate themed cupcake to start my journey as a baking blog “blogger extraordinaire”? 

Kisses are sweet, kisses can be indulgent, kisses can be hot. So, you’ve got all of it – cherries, chocolate and chili!

Enjoy,

XOXO

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Cherry Kisses
Yields 12
A chocolate-y cherry surprise with a twist!
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 100g Butter
  2. 50g Dark Chocolate
  3. 130g Brown Sugar
  4. 2 Eggs
  5. 1 Teaspoon Baking Powder
  6. 1 Pinch of Salt
  7. 180g Flour - Type 45
  8. 5 Tablespoons of Cocoa Powder
  9. 100ml Milk
  10. Chili Powder, to your liking
The Filling
  1. 200g Cherries from a Jar
  2. 3 to 4 Tablespoons of Cornstarch
  3. A bit of Kirsch if you like to
  4. Preheat oven to 180°C, cupcakes need around 20 minutes ill baked afterwards.
Instructions
  1. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, let it cool, measure the sugar and put it with salt into a mixing bowl. Add the now cooled down chocolate mixture and cream it with the sugar on medium speed. Add the eggs one by one.
  2. Mix baking powder, cocoa and flour together and sift it over the creamy mass. Mix it on slow speed and add milk. You can now also add chili powder - but be careful to not overpower the chocolate.
  3. Fill the batter evenly into 12 muffin tins - use muffin cases, they are making your life a lot easier.
  4. Bake for 20 minutes on 180°C. After 15 minutes - depending on your oven - check with a tooth pick if cake is still wet. If nothing sticks to the pick, get them out and let the muffins cool.
  5. While letting them cool you strain the cherries from the jar of their juice and put it into a pot. Put cherries into a blender, they do not need to be overly smooth, leave some chunks. Heat the cherry juice gently with Kirsch and cornstarch. When it starts to thicken, add your pureed cherries. The cherry mass will now thicken properly, if it is still too liquid, add more cornstarch. Take care and avoid lumps. If it thickens properly like jam, remove it from stove and let it cool.
  6. The cupcakes should now be cooler, create a small hole with a coffee spoon in the cake which you can then fill with your Kirsch jam.
  7. Frost your cupcakes when they are completely cooled. You can use whipped cream or a rich chocolate frosting. Top it with chocolate sauce and a cherry.
La Petite Cerise http://lapetitecerise.com/