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
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