Fudgy Chocolate & Caramel Cup Cakes
makes 19 cup cakes
GF
Ingredients:
250g dark Chocolate (about 60% cocoa)
250g butter
55g brown sugar
175g caster sugar
55g almond meal
3 tbsp gluten free plain flour
6 eggs, separated
bar Rolo chocolate
whipped cream and sugar coated mini eggs to decorate
Preheat oven to 190 degrees C. (fan-forced oven)
Put foil cup cake cases in cup cake trays.
Melt butter and dark chocolate over pan of simmering water and stir till melted. Take off heat.
Beat egg whites till soft peaks.
Beat egg yolks and sugars till creamy, then beat through chocolate/butter mixture.
Mix in flour and almond meal.
Gently fold egg white through mixture and pour into cup cake cases.
Put one piece of Rolo chocolate in middle of each cake.
Cook for 10 minutes. No longer. They will look risen, but will sink into a chocolate gooeyness when cooled.
When cooled add scoop of whipped cream in the middle and decorate with mini easter eggs - or whatever else you fancy. Equally good with fresh berries.