Flourless chocolate muffins
What happened to the muffin? It used to be a thing of simple irresistible beauty that could be served with a morning cup of tea or as part of a proper afternoon tea. Now it seems to resemble the kind of small cake that should be served after dinner or eaten in two sittings. I think of the following as a great muffin. It has no flour, just plenty of ground almonds; it’s also important to use a good brand of dark chocolate – Whittaker’s, Green & Black’s or Valrhona – so you end up with a muffin that’s dense and intensely chocolatey.
- Set the oven to 170C. Grease individual petit 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 (175g) and the ground almonds.
- Stir in the coffee, remove from the heat and set aside.
- Whisk the egg whites until stiff using a benchtop mixer, then add the sugar (150g) and beat for 2 minutes.
- Carefully fold the egg whites into the chocolate mixture and pour into the petit pans.
- Bake for 35 minutes or until the muffins are firm to the touch. A metal skewer inserted into the middle should come out clean. Cool the muffins in the tins.