Make two batches of these delightful little cakes because you won’t be able to just have one. Inspired by a dark chocolate moelleux recipe a good French friend of mine shared with me years ago, I was almost shocked when I managed to recreate it without gluten or refined sugar. Though I tested several flours, sorghum was the one that worked best. They melt in your mouth straight out of the oven but just as delectable the next day.
Ingredients
- 1/2 cup butter or odorless coconut oil or ghee
- 200 g dark chocolate, chopped up
- 3 tbsp almond milk
- 1/3 cup coconut nectar
- 2 eggs
- 3 tbsp sorghum flour
- 1 tsp gluten free baking powder
Instructions
- Preheat oven to 350F
- Melt chocolate, butter and almond milk in the microwave until liquid
- Whisk mixture well and blend in the coconut nectar
- Mix sorghum flour with baking powder
- When lukewarm, whisk in the eggs one at a time and then sprinkle the flour wile continuing to whisk
- Fill well-greased muffin tins 2/3 – 3/4 full
- Leave in oven for 15 minutes
- Take out the little cakes and let cool 20 minutes before unmolding
