Chocolate Flourless Muffins
On the weekend I made Chocolate Flourless Muffins. They weren't as difficult as I was expecting. They turned out really well. Absolutely delicious!! Pretty good for someone that doesn't bake very often. I recommend giving them a go. They're easily the most delicious chocolate thing I've ever made. The almond meal and the lack of flour makes for a light, moist, crumbly and chocolatey-ness that I can't resist. Yum!
Melting the chocolate and the butter.
After choc had cooled a bit, I stirred in almond meal, sugar and egg yolks and then folded in the whisked egg whites.
Recipe is from taste.com.au
Ingredients
* 150g dark chocolate, chopped
* 125g butter, softened, plus extra to grease
* 3 eggs, separated
* 1/3 cup (90g) caster sugar
* 100g almond meal
* 2 tbs caster sugar, extra
Method
1. Preheat oven to 170°C. Grease 10 x 1/2 cup (125ml) muffin pans with the extra butter. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water or in the microwave on 50%/medium power for 1 minute or until smooth.
2. Add egg yolks, sugar and almond meal. Mix well. [I waited a bit for choc to cool down in case it scrambled the egg]
3. Use an electric beater or balloon whisk to beat the egg whites until soft peaks form. Sprinkle over the extra sugar. Beat until firm peaks form.
4. Fold into the chocolate mixture until just combined. Spoon into the muffin pans. Bake 30-35 minutes or until a skewer inserted comes out clean. Set aside to cool slightly then transfer to a wire rack to cool completely.
Website says it makes 10, but I got 12. A couple crumbled a little when I tried to get them out, but the rest were fine. I suppose they could be made in paper to avoid this and make them easier to serve.