1/2 cup ground almonds
2 eggs, lightly whisked
2 tbsp milk
Dark Chocolate Ganache (recipe below)
1 punnet fresh raspberries, to decorate
2 tsp gluten-free icing sugar, to decorate
METHOD:
1.Set the oven to 180C. Using
cooking spray, grease one 6-hole jumbo muffin tray.
2.Place the butter, sugar and cocoa in a microwave-bowl and microwave on high (100 per cent) for one minute. Stir and microwave again for 30 seconds.
3.Stir until smooth and well combined. Allow to cool for 5 minutes. Stir in the ground almonds, eggs and milk. Stir until smooth.
4.Divide the mixture evenly among the muffin holes. Bake for about 15 minutes until the cakes feel just firm when pressed lightly in the middle.
5.Allow to cool in the tray for 5 minutes before removing to a wire cake rack to cool completely.
6.Once cool, cut each cake in half horizontally. Use Dark Chocolate Ganache to sandwich the two halves together.
7.Spread a little more ganache on top of each cake and arrange fresh raspberries over the top.
8.Sprinkle with a little icing sugar if desired. - makes 6 large cupcakes
Dark Chocolate Ganache
INGREDIENTS:
400g dark chocolate, at least 60 per cent cocoa
375ml cream
METHOD:
1.Place the cream and chocolate in a microwave-proof bowl.
2.Microwave on high (100 per cent) for about 4 minutes until the cream is almost boiling.
3.Remove from the microwave and use a whisk to gently combine the chocolate and cream. Keep stirring until it is well mixed and glossy. Leave in a covered bowl, unrefrigerated, overnight to thicken.
4.Store in an airtight container. This ganache will keep for three days out of the fridge or one week in the fridge.
