Makes 16
Gluten-free/grain free
Ingredients
½ cup tapioca flour
½ cup blanched almond flour
¼ tsp baking powder- make sure it is a gluten free one
150g dark or milk chocolate- check to make sure it is gluten
free
100g butter
2 eggs at room temperature
2 tbsp cacao or cocoa powder
Pinch of salt
Method
Preheat oven to 180C, or 170 fan-forced
Lightly grease 16 spots in your
baby muffin tray-these come with 24 muffin holes.
You can make bigger sized ones
but will take longer to cook. You can make one big one as well. I have not
added extra sugar as I think they are sweet enough. Taste your mix and add
sugar if you need to.
Melt butter and choc together,
beat then add your room temp beaten eggs in a stream into the chocolate mix.
Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat
until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake
for 5-6 mins, they will be gooey in the middle, but get a little less gooey as
they cool. If you don’t want them gooey cook for 7-8 mins. Store in an airtight
container at room temperature.
