Sunday, August 16, 2015

Molten Chocolate- Raspberry Cupcakes (Gluten Free Optional)

This recipe came from the Everyday Food email subscription via Martha Stewart:

We choose it because she mentioned how little flour was in the recipe.  We are always looking for gluten free options when we are in Sweden, so this was perfect.  Zok used Chickpea flour for its consistency, but added in corn and bit of an all purpose gluten free until he got the texture he wanted, with the least amount of aftertaste.

Here is the recipe as Zok did it-
35 minutes from start to stomach

1/2 cup of white sugar
6 tablespoons (100 g) of room temperature butter (cut into small chunks)
4 eggs
1/2 cup of gluten free mixture (substituting for all-purpose flour)
Pinch of salt
100 g or 8 oz 70 % dark chocolate (semi-sweet)
2 fresh raspberries per cupcake
(our recipe made 10 cupcakes)
Confectioners/Powdered sugar to dust the top


Preheat oven to 205 c or about 400 f
Line your cupcake tin with paper cups
(melt your chocolate in a water bath)

In your mixer bowl, add your suger, then beat the butter chunks in a few at a time until fluffy
about 2 minutes (on med-high)
Then add in eggs one at a time (let each egg get beaten thoroughly before the next egg)
Turn mixer to low and add in the flour and salt
Beat in the chocolate just until combined

Fill each cupcake cup half way, add in your raspberries and then fill up the cups
Cook just until the tops are set and no longer shiny
(Zok cooked ours for 8 minutes)
Remember the middle is 'molten' so they seem a bit under cooked (you don't want to cook them as much as you would an ordinary cup cake)
Let them cool on a wire rack for about 10 minutes (we ate ours only after 5 they were too tempting.)

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