Chocolate almond torte cupcakes, I’d call them. Chocolate teacakes to them. Celiac friendly. Not overly sweet.
Those of us who bake are familiar with the instructions to separate eggs and beat the whites at the last till they’re nice and frothy, put a little of them into the rest of the mixed ingredients, and fold the rest in carefully so you don’t smush the air out and then get that thing in the oven just as fast as you can.
What I had never encountered before were the instructions to do so–and then leave the whole thing alone for an hour and not only that but before you spoon it out into the pan.
Ottolenghi said, Trust us. Don’t skip this step–you need the almond flour to soak in the moisture of the other ingredients for the sake of the texture of the cupcakes to come.
(I used cocoa and boiling water for the instant coffee granules and boiling water called for because I’m Mormon like that.)
And they were right. I was surprised at what a difference it made, and wondered why it hadn’t said this on their other almond flour-based recipe I’d tried earlier.
It said it made 18. Who has an 18-muffin pan? The classic metal 12-pan took 24 minutes and the silicone 6-pan was quite done in 20. Curious.