It’s a challenge to make recipes without certain key ingredients, and I think I’ve cracked it with this one. They have no flour and no dairy. These cakes are for serious chocolate fans who like a dense, dark, brownie-type scenario.
Even though I think they are really delicious, I’m testing them out tonight on one of my toughest taste testers, they are a chocoholic and they love dairy and wheat…I’ll report back on their verdict…
Yes, they loved them.
Makes 12 cupcakes.
80g dark chocolate or half a cup of dark chocolate chips
½ cup of mild olive oil (or butter if you prefer)
¾ cup of unsweetened cocoa powder
1 cup of golden caster sugar
1 teaspoon of strong black coffee
¼ teaspoon salt
2 teaspoons of vanilla extract
¼ cup of ground almonds
Preheat the oven to 180°C and put cupcake cases into a muffin tin.
Place the chocolate in a heat proof bowl over a pan of gently simmering water (about 1 inch of water) and melt the chocolate, stir till smooth.
Meanwhile, whisk the eggs and sugar with an electric hand whisk until light and fluffy, about 3 minutes.
Whisk in the melted chocolate followed by the rest of the ingredients.
Divide between the cupcake cases, about 3/4 full, and bake for about 13-15 minutes or until the top is set.
The longer you cook them the less fudgey they will become and will be more cake-like. Note: metallic cupcake cases cook the cakes a bit quicker than plain paper ones.
Leave to cool in the tin, if they sink a bit, it’s okay as they still look fine. Dust with icing sugar, like I have, or top with the decoration of your choice (I love fresh berries and a dollop of dairy free vanilla ice cream on the side).