CHOCOLATE FONDANT CUPCAKES
6 eggs - separated
150g caster sugar
200g almond meal
200g good quality dark chocolate - broken into pieces
150g unsalted butter - chopped
icing sugar to dust
Pre-heat the oven to 160c. Line a 12-hole muffin pan with paper cases and lightly grease them (I used spray-on oil)
In a large bowl, mix the egg yolks, and 1/3 cup of sugar with a spoon, to combine.
Stir in the almond meal to form a thick paste form, and then set aside.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Don't let the bottom of the bowl touch the water. Remove from the heat and stir until smooth.
Gradually mix the chocolate into the almond mixture until well combined - don't worry if it is a bit lumpy. Set aside.
Divide the mixture evenly among the paper cases. Bake 18-20 minutes until the cupcakes are firm on top, but still moist in the centre.
Serve warm, dusted with icing sugar, with shaved chocolate, with fresh strawberries...
I made these with Whittaker's 72% Dark Ghana chocolate. My Dad said he would prefer them sweeter - everyone else loved them. They keep really well too. They are moist and light.
This recipe was in delicious.magazine April 2009
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