Black Forest cake muffins

Preparation

1. Preheat the oven to 175 degrees Celsius.

2. In a medium bowl, whisk the yolks with half the amount of sugar until you get a light and thick foam — about 5 minutes. In a separate bowl, beat the egg whites with the rest of the sugar into a soft foam in a hand mixer.

3. Into a third bowl sift the flour and cocoa powder, and fold them gently into the egg yolk mixture. Whisk in the melted butter and then gently fold the egg whites foam into the batter.

4. Pour the resulting batter into the sockets in the mold, until . From their heights. Place in the oven and bake until a toothpick inserted in the middle of a muffin comes out almost clean — about 12 minutes. Remove from the oven, let cool for about half an hour and then turn the small cakes on a grid, for further cooling. Cut each muffin into three layers, laterally, and set aside — making sure that the three parts that make up each muffin stay together.

5. In a mixer bowl beat the heavy cream with the powdered sugar until you get a firm whipped cream.

6. Assemble the cakes: Line a pan that fits in the freezer with parchment paper. Place on the pan the bottom third of one muffin, with the cut side upwards. Spread a generous layer of whipped cream on it and place 3 cherries on it. Cover with the second layer of the muffin, spread it with whipped cream as well and place 3 more cherries on it. Cover with the top layer of muffin and coat the whole cake evenly with whipped cream. Repeat the process with the remaining muffins, until you get 12 small cakes covered with whipped cream. Put in the freezer for 1 hour.

7. Meanwhile, into a large flat bowl grate the dark chocolate using a vegetable peeler, to form chocolate "peels".

8. Remove the cakes from the freezer, carefully roll each cake inside the chocolate "peels", decorate with a little more whipped cream and place one cherry on top.