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These rich nutty petite chocolate tea cakes turned out quite indulgent. They're flourless & gluten free too! Recipe below ↓ Servings: 6 Ingredients 125 g dark couverture chocolate 72% 100 g unsalted butter 50 g brown sugar 100 g almond meal 10 g of cocoa pinch salt 1 tsp baking powder 2 eggs 1/2 vanilla bean, scraped 1 tbsp Cointreau Dark Chocolate Ganache 100 g cream {I use Amul/Mother Dairy} 50 g dark couverture chocolate Instructions Preheat oven to 180C. Lightly grease 6 mini bundt tins, and dust them with cocoa powder. Stir together dry ingredients in a bowl. Reserve. Melt the chocolate and butter in a large bowl over a double boiler, or in the microwave ( a minute at a time). Still until smooth. Whisk in the eggs one by one, followed by the vanilla and Cointreau if using. Gently fold in the dry mix. Divide batter between the 6 mini bundt tins. ( I use silicon baking moulds. I find the release cleaner and easier) Bake for approximately 25-30 minutes, until.the tester comes out clean. Cool for 10 minutes, then demold and cool completely. Top with a dark chocolate ganache rosette each. Dark Chocolate Ganache Place cream and chocolate in a heat proof bowl and microwave a minute at a time, until melted. Don't over heat. Stir well to mix, then allow to cool down, whisking a few times in the interim. Once thick enough to pipe. give it another good whisk, then transfer to piping bag fitted with star nozzle.

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