Catering for glutards (those who are gluten-intolerant) can be tricky at times, especially when wanting to bake something sweet. Gluten-free flour can be pricy too, with a 750g bag retailing for around $7. I prefer to use recipes that contain meal of some sort. This recipes uses almond meal which gives the muffin a decadent quality, especially when combined with the chocolate. I threw in a handful of the most delightful looking blackberries; dark and perfect in their knobbled glory. These muffins are easy to make and are the ideal treat to take to an event when you are unsure of people’s specific dietary requirements.
Ingredients
- 150g good quality dark chocolate (I use Haigh’s)
- 125g unsalted butter
- 3 eggs separated
- 100g almond meal
- handful of blackberries
- 90g caster sugar + 2 tablespoons
Directions
- Preheat oven to 170˚C. Line a muffin pan with paper cups, or if you prefer, grease the pan and go cupless.
- Melt the chocolate and the 125g butter in a bowl over a pan of simmering water. Make sure it is smooth.
- Add egg yolks, almond meal and the 90g of sugar. Mix until well combined and then throw in the blackberries.
- Beat egg whites with an electric mixer until soft peaks form. Sprinkle in the 2 tablespoons of sugar and then beat until firm peaks form.
- Fold the egg whites into the chocolate mixture until just combined. Spoon into pan and bake for around 30 minutes, or until a skewer comes out clean.
