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Flourless Chocolate Muffins

Flourless Chocolate Muffins

250gm unsalted butter 300gm dark chocolate 6 free-range eggs 175gm sugar 120gm ground almonds 1 tsp instant coffee 150gm sugar

  • set the oven to l70°C
  • grease individual muffin pans with a non-stick spray or a little of the butter
  • chop the butter into small pieces, then place in a heatproof bowl
  • roughly chop the chocolate and add to the butter
  • place the bowl over a saucepan of barely simmering water
  • separate the eggs
  • when the chocolate and butter have melted, stir in the egg yolks, the first measure of sugar and the gļound almonds
  • stir in the coffee, remove from the heat and set aside
  • whisk the egg whites until stiff using a mixer, then add the sugar and beat for 2 minutes
  • carefully fold the egg whites into the choocolate mixture and pour into the muffin pans
  • bake for 35 minutes or until the muffins are firm to the touch
  • a metal knife inserted into the middle should come out clean
  • cool the muffms in the tins

Makes 10

Page last modified on 2011 May 31 09:00

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