I grew up pondering I had a candy tooth. I’d routinely select a cookie over chips or scorching cocoa over espresso. It wasn’t till I used to be nicely into my 30s that I noticed it wasn’t really sugar I craved, it was chocolate – deep, wealthy, flavorful darkish chocolate, to be exact.
Since then I’ve gotten my every day repair by savoring the nook of a chocolate bar or, from time to time, digging into one thing extra particular, like these Mini Chocolate Olive Oil Muffins.
A HEALTHIER CHOCOLATE CAKE
These pint-sized desserts are undeniably decadent, so that you is likely to be stunned by the components.
Whereas they don’t precisely qualify as “well being meals,” they’re more healthy than your normal selection confection. That’s as a result of they’re made with almond flour as a substitute of all-purpose flour and olive oil instead of butter.
Translation? Extra fiber, protein, and heart-healthy monounsaturated fat. Plus, they bake in a cupcake tin, which suggests built-in portion management. Every cake clocks in at an affordable 300 or so energy per serving.
WHAT KIND OF CHOCOLATE TO USE
The opposite upside to this recipe is that it requires darkish chocolate, which has fairly a repute for its antioxidant properties.
I like to recommend choosing a chocolate that’s someplace between 60 and 75 % cacao. That gives you deep taste and simply sufficient sweetness to make this cake shine. You should utilize bar chocolate or good-quality darkish chocolate chips.
I’m a fan of my hometown model, Guittard, significantly their Further Darkish Chocolate Chips (offered in a shiny purple package deal). I additionally assume Dealer Joe’s 72 % cacao Belgian chocolate bars are an excellent wager at a good worth.
A WORD ABOUT THE SUGAR
The recipe requires simply half a cup of added sweetener within the type of honey and both coconut sugar or brown sugar.
Coconut sugar has gained curiosity for having a barely decrease glycemic index than normal sugar, however it’s dearer than brown sugar. Each choices are completely acceptable, significantly because you don’t want a lot.
As a result of the cake is so moist and flavorful all by itself, no frosting is required. Consequently, it is a cake to fulfill that “chocolate tooth” with out jacking up your blood sugar in the identical approach a extra traditional cake may.
WHAT KIND OF OLIVE OIL TO USE
Relating to selecting olive oil, I inventory extra-virgin for each baking and cooking. That’s as a result of extra-virgin oil is superior in each style and diet. It’s filled with antioxidants and processed with out chemical compounds or warmth.
Since I stay in California, I desire manufacturers which can be produced near house, akin to Cobram Estates.
A GLUTEN-FREE AND GRAIN-FREE CHOCOLATE CAKE
As a result of the recipe makes use of almond flour, these desserts qualify as 100 % gluten-free. They’re additionally paleo-friendly so long as you swap in an acceptable chocolate, akin to Lily’s or Hu model.
On your vegan buddies, this isn’t the very best wager, because the recipe requires eggs.
EQUIPMENT NEEDED FOR FLOURLESS MINI CHOCOLATE CAKES
A garden-variety cupcake tin is all you want for baking. That stated, the recipe additionally works nicely as a full-size cake. Simply grease an eight-inch spherical pan and add about 5 minutes to the cooking time.
Not like the mini desserts, which may be wedged complete out of the tin, you’ll need to lower the cake into slices and serve it proper from the pan.
You might be questioning: Do these mini desserts rise like a layer cake? These aren’t your typical domed numbers that you simply may anticipate from a cake combine. There’s no baking soda or powder, it has little or no flour, and what it does have lacks the gluten to supply a lot construction.
Actually, it’s extra akin to a flourless cake than a extra standard one. The desserts will rise after which deflate whenever you pull them from the oven. They might be wobbly and a little bit lopsided, however solely craveable, nonetheless.
STORING AND FREEZING FLOURLESS MINI CHOCOLATE CAKES
One of many magical upsides to those desserts is that they’re scrumptious heat from the oven and simply nearly as good later that day or the following. In the event you do need to make them forward, simply wedge them from the cupcake tin and retailer in a coated container. Any leftovers will maintain up nicely saved within the fridge for a number of days.
And sure, these mini desserts are completely freezer-friendly. As soon as fully cool, wrap a layer of plastic wrap round every cake and stow in a resealable freezer bag. To defrost, unwrap and depart at room temperature for a number of hours.