I have attempted this recipe many times and it always taste good but the shape does not hold too well in a whole cake form. I decided to try in a cup cake form and see how it turns out and I must say, this is gonna be the form going forward! It stores well in the freezer and after defrosting to room temperature, it taste like it just came out of the oven, nice and moist and very yummy! For those who are sensitive to flour or wheat, this would be absolutely perfect and great for all occasions! Recipe as follows - enjoy!
(Recipe adapted from The Australian Women's weekly - the new classics book, modified along the way!)
Ingredients:
35gm cocoa powder
80 ml hot water
150 g dark eating chocolate melted
150 g butter, melted
160 g firmly packed brown sugar
100 g hazelnut meal
4 eggs separated
some flaked almond to sprinkle on top (optional)
12 muffin paper cups
Method:
1) Preheat oven to 180C. Line 12 hole muffin pan with muffin paper cups.
2) Blend cocoa with the water in a large bowl until smooth. Stir in chocolate, butter, sugar, meal and egg yolks.
3) Beat egg whites in small bowl with electric mixer until stiff peaks form, fold into chocolate mixture into 2 batches.
4) Pour mixture into the muffin cups, about 3/4 full (this recipe should cover all 12 cups in a reasonably equal amount)
5) Sprinkle flake almonds on top and bake in oven for about 30 minutes or until done (to test, use a jam knife to dip into the middle of the muffin, if it comes out clean, it should be ready).
6) Remove cupcakes from the pan and stand on a wire rack to cool and it is ready to be enjoyed!
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