Double Chocolate Almond/Hazelnut Mini Cakes
February 10, 2022
by Marie-Catherine O’Neil (www.instagram.com/novabertancreations/)
… low sugar & gluten free but spongey and moist like cake should be because Celiacs should be able to get delicious cakes too! ❤️😋
These cakes enjoy a good dose of cocoa flavour which has its nutritious benefits like magnesium! Choosing Almond or hazelnut flour/meal adds nutty flavour, texture to the cake & nutrients like protein & B-vitamins. This delight has now become popular with those local to Nova ‘Bertan!).
Preheat oven to 350 degrees.
1.5 bars of semi sweet baking dark chocolate, melted & set aside (I like Baker’s). 1/2 cup gluten free flour. 1/3 cup + 2tbsp almond/hazelnut flour. Pinch of salt, combine dry & set aside. 3-4 eggs, room temp & seperated whipping egg whites to stiff peaks with good pinch of salt.
Then add 1 tbsp of sugar & beat whites again. In seperate bowl beat 2/3 cup coconut palm sugar (cane sugar can also be used) w/ 1/2 cup butter/non dairy butter or coconut oil.
Then beat in the yolks & 1/2 the melted chocolate(rest will be used later) into the butter & sugar mixture.
Then beat in 2 tbsp cocoa powder w/ 2 tsp of chosen flavouring like almond extract, vanilla, coffee, etc. Into the sugar-butter-chocolate mixture gently fold in 1/3 of egg whites then 1/2 the flour mixture, repeat alternating b/w whites & flour mix until all combined. Gently scoop batter into greased & floured standard size muffin tins.
You can use parchment cut to size of muffin cups instead of flouring the tins. Bake for 13-15 minutes until skewer comes out clean. Cool the cakes, drizzle w/ the melted chocolate from earlier & top with chopped nuts, cocoa nibs, flake salt or whatever you like 🤩