choco­late fudge cup­cakes with co­conut ca­cao ic­ing

donna hay - Fresh + Light - - Light Energy Bars -

¾ cup (90g) al­mond meal (ground al­monds)

1 cup (175g) ra­padura sugar

1 cup (140g) whole­meal spelt flour

½ cup (50g) ca­cao pow­der

2 tea­spoons bak­ing pow­der

¾ cup (180ml) light-flavoured ex­tra vir­gin olive oil 3 eggs

1¼ cups (310ml) but­ter­milk

2 tea­spoons vanilla ex­tract

choco­late shards

100g 70% dark choco­late, melted ¼ cup (40g) ca­cao nibs

co­conut ca­cao ic­ing

400ml can co­conut cream, re­frig­er­ated overnight+ ½ cup (45g) ca­cao pow­der

2 ta­ble­spoons maple syrup Pre­heat oven to 160°C (325°F). Place the al­mond meal, sugar, flour, ca­cao, bak­ing pow­der, oil, eggs, but­ter­milk and vanilla in the bowl of an elec­tric mixer and beat for 3 min­utes or un­til well com­bined. Spoon the mix­ture into 12 x ½- cup- ca­pac­ity (125ml) cup­cake tins lined with pa­per cases. Cook for 25–28 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

To make the choco­late shards, pour the choco­late onto a bak­ing tray lined with non-stick bak­ing pa­per. Spread evenly, sprin­kle with ca­cao nibs and place in the re­frig­er­a­tor for 10 min­utes to set.

To make the co­conut ca­cao ic­ing, place the co­conut cream and ca­cao in the bowl of an elec­tric mixer and whisk for 2 min­utes or un­til slightly thick­ened. Add the maple syrup and whisk for a fur­ther minute or un­til thick­ened.

Spread the co­conut ca­cao ic­ing over the cooled cup­cakes. Break the choco­late into shards and ar­range in the ic­ing to serve. MAKES 12.

+ Re­frig­er­at­ing the co­conut cream for at least 6 hours hard­ens the liq­uid so it can be whipped. Do not shake be­fore us­ing.

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