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 gound 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
