Flourless Chocolate Cupcakes
Makes: 12 Cupcakes
200g dark chocolate, chopped
4 eggs, separated
190g caster sugar
150g FreshLife Ground Almonds
2 tbsp caster sugar, extra
Preheat oven to 180°C and line a 12-hole muffin pan with paper cases.
Melt chocolate and butter. Add egg yolks, sugar and FreshLife Ground Almonds. Mix well.
Whip egg whites until soft peaks form. Sprinkle over the extra sugar. Continue to whip until firm peaks form. Fold egg whites into chocolate mixture until just combined.
Divide mixture between muffin pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from pan. Place on wire rack to cool.