Add Eggs, One At A Time, Beating After Each Addition.

Preheat the oven to 180c/360f/gas 4. Add the vanilla extract and beat until combined. Gently fold in sieved self raising flour and cocoa powder.

Remove From Oven And Cool For 15 Minutes Before Turning Cakes Out To Cool Completely On A Rack.

For the batter, separate the eggs. In a bowl, add the cake mix, eggs, and cherry pie filling. In a small pot heat 100mls of cream to just below simmering point then pour it over the chopped chocolate.

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Divide prepared batter among the wells of the pan; Finally, fold in melted butter. Serve with the chocolate warm, or refrigerate until the chocolate has set.

To Start, Whisk Together Eggs And Caster Sugar.

Cut 24 rounds out of the cake with a 2″ round cookie cutter. Preheat the oven to 180c and grease a mini cake baking tray (muffin tray is fine too) mix together all the ingredients, except the boiling water, in a large bowl. While the cakes are cooking, melt the chocolate in a bowl or jug set in a pan of water which is heating on the stove.

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Cover the cherry mixture and set in the fridge until ready to use. 1 1/4 cup (275g) firmly packed brown sugar; Chop up 70 grams of chocolate and place it in a small bowl.