Gluten-free mini cakes with intense chocolate: a recipe to seduce the authentic chocolatiers

These gluten-free mini chocolate cakes are not suitable for palates accustomed to milk chocolate or highly sugary sweets. Moist and dense, but at the same time with a soft texture, with all the intensity of the purest cocoa, they are a bite that will surely seduce the real chocolate makers.

The perfect excuse to treat ourselves at home was the proximity of Valentine's Day, and the truth is that they are ideal to share. Baked in muffin or cupcake molds, we will have a very simple dessert to prepare to serve individually accompanied with what we like the most; strawberries or other red berries will give color and a fresh contrast to the dish.

It is a recipe adapted from Donna Hay, Australian with a very good hand in the baking world, although reducing the amount of sugar. If you find them lacking in sweetness - it's a matter of getting used to the palate - you can compensate by serving each cake with a good layer of sifted icing sugar, cream or ice cream.


For 12 units
  • 70% minimum dark chocolate 220 g
  • Butter 180 g
  • Sugar (a little more if we are used to very sweet sweets) 120 g
  • Cocoa powder 80 g
  • Ground almonds 80 g
  • Salt 2 g
  • Egg 5
  • Icing sugar to sprinkle

How to make intense chocolate mini cakes

Difficulty: easy
  • Total time 50 m
  • Elaboration 20 m
  • Cooking 30 m

Preheat the oven to 140º C and grease well a tray of 12 muffins or muffins. We can also use nice quality capsules, preferably non-stick.

Chop the butter and chocolate; combine in a saucepan and heat over low heat. Mix as they melt with a heat resistant reed or rods, making sure that they do not burn.

When they start to melt, add the sugar and continue mixing in hot to integrate everything. Reserve out of the fire. Sift the cocoa with the almond and salt in a large bowl to dissolve the lumps, and add the moist melts.

Mix well with hand rods and add the eggs one by one, beating by hand with each addition. Finish stirring well all the dough to make sure it is homogeneous.

Distribute in the molds and bake for about 30 minutes, or until when pricking with a toothpick comes out almost clean. We are interested in having juices inside. Allow to cool almost completely in the pan outside the oven before unmolding and sprinkle with icing sugar.

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