Cherry Cocoa Tartlet

Wash, stem and pit the cherries, leaving 12 cherries whole and set aside for garnish.

Beat the egg with the sugar, milk and oil. In a separate bowl, mix the flour with cocoa, baking powder and baking soda until well blended.

Now tip the dry ingredients to the wet ones and whisk everything together: Stirring only until the dry ingredients are just moistened. Finally, fold in the chocolate shavings and cherries.

Preheat the oven to 180 °C hot air. Cut two sheets of baking paper into 6 equal squares. Line each of the 12 cups of a muffin tray with a square of baking paper (this is easier if you crumple them up first, as this makes them more elastic and less likely to tear).

Divide the dough among the ramekins and press a cherry praline into the center of each. Bake in a hot oven for about 20 minutes.

Remove the cakes and let them cool in the pan for about 10 minutes. Then remove from the baking pan and let cool completely on a baking rack.

For the glaze, remove about 5 tablespoons of cherry juice and stir with the cornstarch until smooth. Bring the remaining juice to the boil, stir in the starch-juice mixture and bring to the boil again. Remove from heat.

Add a blob of cherry glaze and a cherry to each of the cooled cakes.

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