Almond Chocolate Cupcake (Flourless)
by Editorial Staff
Chocolate Almond Muffin Pie is a delicious treat with a rich flavor and a moist texture. The peculiarity of this recipe is that it makes almond pie without flour, so it looks like a big candy. True sweet tooths will certainly appreciate the rich and rich taste of this chocolate and almond pie!
Cook: 70 mins
Servings: 8
Ingredients
- Almonds – 250 g
- Dark chocolate – 200 g
- Butter (room temperature) – 200 g
- Eggs – 4 pcs.
- Sugar – 150 g
- Coffee rum – 2 tbsp
Directions
- We prepare products. We take the butter out of the refrigerator in advance and give it time to soften.
We turn on the oven, let it heat up to 175 degrees. - Grind the almonds in a blender so that large pieces remain.
- Grind 140 g of chocolate into crumbs using a blender.
- Mix chopped almonds and chocolate.
- Separate the whites from the yolks.
- Beat the yolks with sugar with a mixer (10-15 minutes).
- Then, without stopping whipping, add soft butter to the yolks in small portions.
- Mix the yolks and butter with a mixer until smooth.
- Transfer the egg-buttered mass to a deep bowl and mix with the almond and chocolate mixture.
- Pour rum into the dough and mix again.
- Whisk the whites until stable peaks.
- Gently, in small portions, using a silicone spatula, mix the proteins into the chocolate-nut dough.
- Put the dough in a baking dish. I used a silicone mold that does not need to be oiled. A detachable metal mold is also suitable, but it is better to lubricate it with oil before use.
- Break the remaining chocolate into small pieces.
- We also put the pieces of chocolate in the mold, sinking them deeper into the dough. We bake the almond-chocolate cake-pie without flour in the oven at 175 degrees for 40 minutes.
- Let the finished chocolate-nut pie cool completely and only then carefully remove it from the mold.
- Decorate the cake with chocolate and almonds if desired.
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