Last week, I went a little crazy and started marking with post-its all the recipes I wanted to cook from 'In The Kitchen'. Well the plan is to cook my way through the book but then there's ones which I want to cook first and these were the ones I was putting post-it notes against. By the time I was done, I ended up with a book with post-it notes coming out of all sides and I sort of thought to myself, I haven't really achieved a whole lot.
As crazy as it seems though, there is a method to the madness. I go through the book, pick out the recipes which really interest me and the next time I'm at the supermarket or fruit market, I'm on the alert for ingredients that are on special and then cook the respective recipe with that ingredient. It worked out this weekend when I found chocolate blocks on special and decided to cook the flourless chocolate muffins.
Melting the butter and chocolate.
Whipping the egg whites to firm peaks.
To the chocolate mixture, add egg yolks, almond meal plus caster sugar. Fold in the whipped egg white.
Into the muffin liners.
Bake for about 30-35 minutes and you get these nicely puffed up muffins with the cracked tops.It actually came as a bit of surprise to me that these muffins rose so much. Every other flourless cake/baked product I've seen baked by others or baked commercially seems to collapse in on itself. I actually brought these over for dinner at a friend's and even my friend A was querying me whether it was actually flourless and whether I'd put any raising agents in it. The answer is no and if anything, it would be the fact that I folded in the egg whites slowly and didn't collapse any of the air bubbles so when baked, they looked just like normal muffins (but of course with the cracked tops).
So this brings it to Recipe #5 and so far, so good!