So as some of you know.. my Man is baked-food-intolerant. And by that I mean he has intolerances to both gluten and dairy making almost every traditional baked good off-limits (not that he doesn't enjoy eating them). So every now and then I try something new with those restrictions so he can join in with dessert or other tea-events. Now working with substitutes can be a little hit and miss, particularly when you are new to the science that is working with intolerances and food allergies, but this recipe nailed it! The almond meal gives these sunken little chocolate cakes a beautifully moist texture and the warm melting centre makes it perfect when teamed with a scoop of vanilla ice cream and a handful of fresh berries!
1 1/2 cups almond meal
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup agave nectar
2 eggs
1 tbs vanilla extract
1 cup dark chocolate chips (check for milk solids)
Preheat oven to 180 degrees. Grease a 12 hole muffin pan using nutellex or cupcake liners.
In a medium bowl sift together the almond meal, cocoa, baking soda and salt until combined. In a separate bowl whisk together the agave nectar, eggs and vanilla using an electric beater on a low speed. Once combined gradually add the wet ingredients to the almond mixture on a medium speed until just combined. Finally, add the dark chocolate chips, stirring by hand.
Pour approximately 1/4 of a cup of mixture into each prepared muffin tin mould. Bake for 18-20 minutes or until a skewer comes out just clean. If you want a gooey-er cupcake bake for less time as the longer you bake it, the drier it becomes. Cool for 5 minutes in the tray before serving. Best served warm. Will keep in an airtight container for up to 3 days.
1 1/2 cups almond meal
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup agave nectar
2 eggs
1 tbs vanilla extract
1 cup dark chocolate chips (check for milk solids)
Preheat oven to 180 degrees. Grease a 12 hole muffin pan using nutellex or cupcake liners.
In a medium bowl sift together the almond meal, cocoa, baking soda and salt until combined. In a separate bowl whisk together the agave nectar, eggs and vanilla using an electric beater on a low speed. Once combined gradually add the wet ingredients to the almond mixture on a medium speed until just combined. Finally, add the dark chocolate chips, stirring by hand.
Pour approximately 1/4 of a cup of mixture into each prepared muffin tin mould. Bake for 18-20 minutes or until a skewer comes out just clean. If you want a gooey-er cupcake bake for less time as the longer you bake it, the drier it becomes. Cool for 5 minutes in the tray before serving. Best served warm. Will keep in an airtight container for up to 3 days.
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