INGREADIENT

• 125 g dark chocolate chopped
• 50 g butter chopped
• 4 eggs separated
• 1/2 cup milk
• 1 tsp vanilla essence
• 200 g almond meal
• 1 tbs cocoa powder
• 1 tsp gluten-free baking powder
• 1/2 cup brown sugar firmly packed
• 1/2 cup choc bits

Direction

1. Preheat oven to 200C.
2. Line a 12-hole muffin pan with paper cases.
3. Melt chocolate and butter in the microwave on medium heat, stirring after every minute. Cool.
4. Stir in the egg yolks, then gradually add the milk and vanilla essence.
5. Combine almond meal, sifted cocoa and baking powder, sugar and choc bits in a large bowl.
6. Stir in the chocolate mixture.
7. Beat the egg whites in a medium bowl with an electric mixer until soft peaks form.
8. With a large metal spoon, fold one third of the egg whites into the choc almond mixture, then add the remaining egg whites.
9. Spoon mixture evenly into cases.
10. Bake for about 20 minutes.
11. Remove muffins and stand for 5 minutes before placing onto a wire rack to cool.
12. Just before serving dust with extra sifted cocoa or pure icing sugar.