Little Chocolate Fudge Cakes
125g dark chocolate, chopped
50g butter, chopped
4 eggs, separated
1/2 cup (125ml) milk
1 teaspoon vanilla essence
1 2/3 cups (200g) almond meal
1 tablespoon cocoa powder
1 teaspoon gluten-free baking powder
1/2 cup (100g) firmly packed brown sugar
1/2 cup (100g) chocolate bits
# Preheat oven to moderately hot (200Â°C/180Â°C fan-forced). Line a 12-hole muffin pan with paper cases.
# Melt chocolate and butter in a medium heatproof bowl over a pan of simmering water until smooth; cool.
# Stir in the egg yolks, then gradually add the milk and the vanilla.
# Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits in a large bowl. Stir in the chocolate mixture.
# Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Fold 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
# Spoon the mixture into the paper cases. Bake for about 20 minutes or until cooked. Transfer the cakes to a wire rack to cool.
# Dust with extra sifted cocoa or pure icing sugar, if desired.
Makes 12 cakes.
Suitable to freeze. Chocolate mixture suitable to microwave.