• 175 g (6 oz) butter
  • 150 g (5 oz) ground almonds
  • 150 g (5 oz) caster sugar
  • 40 g (1½ oz) plain flour
  • 4 egg whites
  • 100 g (3½ oz) plain dark chocolate, coarsely grated
  • 425 g (14 oz) black or red cherries, pitted, in syrup, thoroughly drained
  • icing sugar, for dusting

Melt the butter and leave to cool slightly.

Mix together the almonds, sugar and flour in a bowl. Add the egg whites, melted butter and chocolate, and mix until they are evenly combined.

Grease lightly a 12-hole muffin tin. Spoon the muffin mixture into the holes and arrange 3 cherries on top of each patty.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until risen, golden and just firm in the centre. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.

Dust lightly with icing sugar to serve.

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