Tuesday, December 7, 2010

Flourless Roasted Almond Chocolate Cupcakes

In my opinion, I would say most flourless cakes are usually compact with lots of chocolate, nuts and butter, all being replacements for the missing flour which is usually the main content of all cakes.

Due to the missing flour in flourless cakes, there is also lack of fluff in the texture. This recipe by Belinda Jeffery makes a lighter version of flourless chocolate cake and has 5 eggs white to lighten up the texture of these cupcakes.

I'm making these flourless cupcakes for a picnic with my friends and one of them and her son has Celiac. I am very satisfied with these cupcakes.

They are delicious and very light with fluffy texture. The kids love them.

 
Look! There is no crumbs! That's because they are so moist!
I love the light and fluffy texture of these flourless cupcakes...
Here is the recipe from Mix & Bake by Belinda Jeffery (with my modifications in blue)

240g roasted hazelnuts
(I use roasted almond meal. I roasted them at 180°C for 5-8 min to release their fat and aroma before mixing and reduce the raw taste of nuts in the mixture.)
120g unsalted butter
180g dark chocolate
1 cup (220g) caster sugar
5 eggs, separated
1/4 tsp salt

1. Preheat oven to 180°C. Line or butter a 24 cm round cake tin or 12 hole muffin tin.
2. Grind the roasted hazelnuts in a food processor.  
(I didn't have to do that because I use almond meal.)
3. Melt butter, chocolate and sugar in a heatproof bowl over a saucepan of simmering water. 
(I use the microware and melted butter and chocolate only.)
4.In separate bowl, beat egg yolk lightly. 
(I added 1/2 the amount of sugar to the egg yolk and whisk until the sugar dissolved.) 
Pour them into cooled chocolate mixture and whisk as you go. Stir in ground nuts.
5. Beat egg whites and slat in another bowl until soft peaks forms. (I added the rest of the sugar gradually while beating egg white). Using a spatula or whisk, stir 1/3 of egg whites into chocolatemixture to lighten a little, then fold in the remaining egg whites in 2 batches. Do not overmix this.
6. Pour the batter into the prepared tin (or divide them evenly to 12-14 portions for making cupcakes). Bake for 35 min (24 cm cake) or 15-20 for cupcake or until centre is firm and springs back when gently pressed. Cooled the cake in the tin.
 
Note: I made 14 standard sizes cupcakes from this reciepe and drizzle white chocolate onto these cupcakes.

Happy Baking

35 comments:

  1. Gorgeous. I must try these. So cool that there are not many ingredients in them too.

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  2. They look gorgeous! ALmond meal is it what we call ground almonds back here?

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  3. Mmm...I like the texture, I think it looks delicious!

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  4. Wow they look amazing! I wouldn't be able to tell by the photos. Lovely job! And how thoughtful of you (=

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  5. Yummy! I love seeing the cake texture! Light & fluffy ...

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  6. delicious! makes me drool just looking at your pics! i love the texture! extremely fluffy!

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  7. Zoe, the cupcakes look fluffy and moist, yum yum.

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  8. these look great and I can't believe there is no flour in them

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  9. Mmm, these look so yummy! And so moist. The best part of flourless baked goods!

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  10. These look so good! I have a friend who can't eat gluten- I know she'd love it if I made these for her. (They look great even if you CAN eat flour.)

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  11. Oh, look so delicious. So chocolaty and moist! Must had smell great when they are baking.
    Thanks for sharing.

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  12. You are right about the texture of flourless cakes. These ones look very fluffy indeed.

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  13. Mmm... so fluffy and moist, yet flourless. A great recipe when my pantry is running out of flour (or not):)

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  14. what can i say? bookmarked! love love the look of it and the texture! the reason i dont like flourless cakes is coz its too dense. this is the perfect soln.

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  15. These cupcakes look so tempting, moist and yummmm!!!!

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  16. yeah, looks very moist and light indeed and simple too!

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  17. lovely cupcakes! i can see that they're light yet moist at the same time. i wouldn't be able to tell that there's no flour until you say so

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  18. Just stopped by to say hello, and thanks for stopping by my blog. Your cupcakes looks very inviting! Could you save me some cake :)

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  19. These look absolutely delicious Zoe! I'm a little partial to flourless cakes/cupcakes! They always turn out so moist and yummy!

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  20. So cool! I've honestly never seen a fluffy flourless chocolate cupcake before--they're always dense and fudgy as you mentioned. I'll definitely bookmark this one, as my boss has a gluten allergy and we're always searching for treat recipes that she can enjoy!

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  21. Looks moist and yummy!!! :) thanks for sharing!

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  22. They look wonderful! I bet roasting the almonds made a big difference...Mmmmmm! I'm sure your friend was touched by your thoughtfulness:)

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  23. They look moist and delicious! I would never thought there is no flour in the recipe!

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  24. Wow, this is healthy and delicious also :)

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  25. Oh wow. These look terrific! I will have to make for my Celiac friend!

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  26. Thanks everyone for your wonderful comments.

    No frills recipes: You are right. Almond meal is actually ground almond :D

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  27. You are such a sweet heart! What amazing and moist looking cupcakes, no flour to boot. YUM!

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  28. It doesn't look like flourless at all. :)

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  29. yumm, that looks delicious, cant believe there is no flour.

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  30. I agree with Little Inbox too! I'll gladly share this recipe to my gluten-free friends.

    Thanks for your lovely comment on my blog. I'm sure need to remind myself how to properly bake again.

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  31. Oooh, they look so moist and yummy! Hope you had a great picnic! :o)

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  32. So yummy! I just used almond flour in some cupcakes today. What a weird coincidence.
    I was surprised how light and fluffy they were.

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  33. This looks so awesome. I bake with almond meal all of the time but I've never thought to toast it before baking - brilliant! Can't wait to try these.

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