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- 1 tsp vegetable oil
- 40g popping corn
- 1 small egg white
- 2 tsp cocoa powder
- 30g dried cherries (not glace cherries), chopped
How to prepare chocolate cherry popcorn cakes
- Heat the oil in a large lidded saucepan. Add the popping corn and cover. Heat over a medium heat shaking the pan while the corn pops. Take off the heat, tip the popcorn onto a plate and discard any un-popped corn. Allow to cool.
- Preheat oven to 180C/160C fan /gas 4. Put 6 paper cases into a muffin tray.
- Beat the egg white until stiff then beat in the cocoa powder. Stir in the popped corn and cherries. Spoon the mixture into the paper cases, pile it high and press the mixture down. Bake for 10 minutes then leave to cool in the tray. Enjoy with some fresh cherries.