CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄3 cups (295 g) (10oz) flour

1⁄4 cup (20 g) (0.71oz) cacao

1 cup (210 g) (7.4oz) brown sugar

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.25 ounces (35 g) 70 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) cherry juice

1⁄4 cup (60 g) (2.1oz) water

1⁄3 cup (60 g) (2.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 1⁄2 tbsp (40 g) (1.4oz) pistachio paste

Cherry jelly

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg

METHOD

Combine all of the dry ingredients in a mixing bowl. Chop the chocolate and combine it with the soy milk, oil, and vanilla extract. Using a whisk, combine all of the ingredients until a smooth batter is formed. Continue beating for 1 minute after adding the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Combine the water, sugar, agar, and cherry juice in a saucepan. Place over heat and, once it begins to boil, pour the mixture into a rectangular mould. Place it in the refrigerator to chill.

Blend the creamy cheese and pistachio paste until completely smooth. Decorate each mini plum cake with this cream. Cut the jelly into small pieces and decorate each piece with it.