Heat oven to 190C/fan 170C/gas 5. Place
a 12-hole silicone muffin tray on a baking
sheet or butter a non-stick 12-hole muffin
tin, and stick two criss-crossing strips of
baking parchment in each hole.
Melt the chocolate and butter over a low
heat. Cool a little, then stir in the soured
cream and eggs. Mix the flour, sugar,
almonds, cocoa and baking powder in a
bowl. Pour in the chocolate and stir until
smooth, then stir in the cherries. Spoon into
the muffin holes so they are 3⁄4 full, then
bake for 20 mins. Cool in the tins. Can now
be frozen in plastic bags for 3 months.
To decorate, mix the icing sugar and
custard powder with 2 tbsp water to make a
thick icing. Remove the muffins from the tins
and cool on a rack. Cut off any rounded tops,
stand upside-down on the rack, then spoon
icing over. Leave to set, then top with bay
leaves and cherries. Best eaten on the day.