(Paleo) Flourless Chocolate Cupcakes with Salted Chocolate Ganache

(Paleo) Flourless Chocolate Cupcakes with Salted Chocolate Ganache

Ingredients

Cupcakes

1 ½ tablespoons coconut oil(or butter), plus more for the cake pan

3 oz / 85 gr +70% dark chocolate, chopped

3 large free-range organic eggs, separated

½ cup / 2.7 oz / 75 gr raw coconut palm sugar, divided*

1 tablespoons instant-espresso powder**

pinch of fine grain sea salt

½ tablespoon pure vanilla extract

*use regular brown sugar if you don’t care about paleo thing

** the espresso powder gives the cupcakes a more powerful chocolate taste, but also adds a mochy flavor. If you don’t care about it, replace it with cocoa powder.

Chocolate ganache

¼ cup almond milk (or any milk of your choice)

½ tablespoon coconut oil

3.5 oz / 100 gr dark chocolate, roughly chopped

Fleur de sel or fine sea salt, for sprinkling

Directions

Preheat oven to 350°F (175°C), place a rack in the middle.

Grease a standard 12-cup muffin tin and line with muffin cups. Set aside.

Place coconut oil (or butter) and chopped chocolate in a medium sized heatproof bowl. Place the bowl over a pot of simmering water (making sure that the bottom of the bowl does not touch the water). Stir until the chocolate has completely melted.

Remove the bowl from over the boiling water, let mixture sit for a few minutes.

In a medium bowl beat together egg yolks and ¼ cup of sugar with a mixer on medium-high speed until thick and the sugar has completely dissolved.

Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat 1 more minute.

In another large bowl, beat egg whites and a pinch of salt on medium-high speed until foamy.

Increase speed to high and gradually add remaining ¼ cup of sugar, beating until stiff peaks form, about 5 minutes.

With the help of a spatula, gently fold egg whites into chocolate mixture in 3 batches.

Divide batter evenly between muffins cups.

Bake for 20 minutes until set.

Let cake cool completely in the muffin tin on a wire rack. As they cool the cupcakes will sink in the middle, that’s ok.

To make the ganache bring the milk and coconut oil to a boil in a small sauce pan. Put the chopped chocolate in a small bowl and pour the hot rice milk over it. Stir until the ganache is smooth and velvety. Let cool for at least 15 minutes.

While the ganache is still warm, spoon it over the top of each cupcake. While the ganache is still wet, sprinkle with fleur de sel.

Let cupcakes sit a few moments to set, though ganache will not harden completely.