I found this recipe when i was looking for some cupcakes (Jenny was kind enough to share the recipe with me!) that i could make for Richard, since he was on a no wheat diet. I had my doubts about a flourless cupcake, all i've ever known was to use flour in my baking!
They turned out devilishly sweet & surprisingly sooo moist. The first time round i served them as is, but the 2nd time round i topped them with some chocolate fudge icing & topped with a *random* m&m ;)
They were really scrumptious, almost like mini mudcakes!
Ingredients
150g dark chocolate, chopped
125g soft butter
3 eggs, separated
90g caster sugar
90g ground almonds
2 tbsp caster sugar, additional
Preheat oven to 170 degrees.
Place chocolate and butter in a bowl over a pot of simmering water to melt. Remove from heat and add egg yolks, sugar and ground almonds.
Whisk egg whites until stiff peaks form, then fold in additional sugar.
Fold egg mixture into chocolate mixture. *note* FOLD the eggs white in, otherwise all the air bubbles will collapse and your cakes won't rise!
Spoon into greased cupcake trays and bake in preheated oven for 13-15 minutes, or until a skewer comes out clean when tested.
These make perfectly 24 babycakes!
let them cool completely before topping them with this icing, & placing m&m's on top ;)
Chocolate fudge frosting
4 cups icing sugar
1/2 cup cocoa
100 g softened butter
1/3 cup milk
1 tablespoon vanilla extract
sift icing sugar & cocoa into a bowl.
In a separate bowl cream the butter for 1-2 minutes. add the milk, extract & half icing sugar mix, beat for at least 3 minutes (or until light & fluffy).
Add remaining icing sugar and beat for a further 2-3 minutes.
Add extra milk if its too dry, or more icing sugar if its too wet.
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