1 tin pitted cherries in syrup
1 cup dark chocolate, coarsely chopped
1 cup butter, coarsely chopped
1 1/2 caster sugar
60ml cherry brandy
3/4 cup plain flour
1/4 cup self-raising flour
2 tbsp cocoa powder
1 egg
1/4 tsp bicarbonate soda

1. Pre-heat the oven to 170 C.

2. Line a 12 cup muffin tin with paper liners.

3. Drain the cherries and reserve the syrup.

4. Take 3/4 of cherries and 1/4 cup of the syrup and process in a food processor, until smooth.

5. Cut the remaining cherries in half and reserve.

6. Discard the remaining syrup or reserve for another use.

7. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan.

8. Over a low heat, stir until chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.

9. Once cooled, whisk in sifted flours and cocoa, then the egg.

10. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).

11. Bake for 35 minutes until firm to touch.

12. Allow to cool.

13. You can make butter cream to top the cake and decorate with cherries