- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 45 minutes plus 30 min resting
- Effort: medium
For the sponge
- 90 g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 125 g sugar
- 2 eggs
- 50 g butter, melted
For the chocolate bowls
- 400 g dark chocolate, chopped into chunks
- 2 tbsp sunflower or vegetable oil
- 400 g cherries
- 100 g sugar
- 300 ml whipping cream
- 1 tbsp sugar
Tips and Suggestions
For this recipe, you will need 6 water balloons to shape the chocolate cups.
To save time, use bought chocolate sponge and tinned cherries.
Dont dip your balloon in hot chocolate, it will explode and make a big mess.
Use a small bowl to dip your balloons, itll make it easier to dip as the chocolate will have more depth.
You can use a straw to pit cherries.
1. For the sponge: Preheat the oven to 160C/140C fan/gas 3. Grease and flour a 20cm cake tin.
2. Mix together the flour, cocoa powder and baking powder.
3. In a separate bowl, whisk the sugar and eggs until pale and fluffy. Add the eggs and melted butter followed by the dry ingredients.
4. Pour into the tin and bake for 30 minutes, or until a skewer comes out clean. Remove from tin and leave on cake rack to cool.
5. For the chocolate bowls: Blow up the water balloons.
6. In a heatproof bowl over a pan of simmering water, melt the chocolate with the oil and set aside to cool a little. You want the thickness of double cream. Dip a balloon in and place on a plate covered in clingfilm. Repeat until you have 6 chocolate-coated balloons and place in the fridge to set.
7. Pit the cherries, saving 6 whole to decorate.
8. In a pot, add 100ml water and 100g sugar. Cover and bring to a boil. Add the cherries and boil for 10 minutes. Place in the fridge to chill.
9. Once the chocolate cups have set, reheat the melted chocolate left in the bowl over a pan of simmering water. Coat the balloons again, so they now have two layers of chocolate and place in the fridge to set.
10. Once the cake and cherries in juice have cooled, cut the cake into large chunks and divide between the bowls. Top with cherries with some juice.
11. Whip the cream with the sugar and place in piping bag. Pipe a swirl of cream on top of each bowl and top with a cherry.
Like old school desserts? Try one of our retro dessert recipes
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