Cupcake Without Flour

Nasser HaddadChef

Ingredients

• Dark Chocolate
  200 grams
• Unsalted Butter
  152 grams
• Powdered Sugar
  1.3 cup
• Large Eggs
  6 pieces
• Sour Cherries (Morello Cherries) or Dark Canned Cherries
  1 cup
• Cherry Juice (optional)
  1 tablespoon
• Whipped Cream for Serving or Garnishing (optional)
  0

Steps

1. 1

   Preheat the oven to 200 degrees Celsius. In a frying pan, melt the chopped chocolate with the butter (or in the microwave). Mix the egg yolks, sugar, and chocolate mixture.

   Required Tools:

   Frying Pan

   Oven

   20 min
2. 2

   Whip the egg whites until stiff and glossy, then gently fold into the chocolate mixture using a large spoon, lifting and folding.

   Required Tools:

   🍳

   Whisk

   Mixing Bowl

   5 min
3. 3

   Pour the mixture into a cake pan lined with parchment paper and greased and dusted with flour (or a 23 cm cake mold), or into cupcake and muffin molds. Place 2 or 3 cherries on the mixture when filling the small molds or a cup of cherries for the large cake mold. Bake for 15 to 20 minutes for the cake mold or for 8 minutes for the muffin mold, checking the cake while baking to ensure it is not too wet or too dry. The cake will rise and be moist in the center.

   Required Tools:

   🍳

   Cake Pan

   🍳

   Parchment Paper

   20 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Dark Chocolateper 100g

Energy546 kcal

Protein4.9 g

Total Fat31 g

Carbohydrate61 g

Total Sugars24 g

Dietary Fiber7 g

Magnesium228 mg

Flavonoids170 mg

Phenylethylamine0.5 mg

Unsalted Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Powdered Sugarper 100g

Energy387 kcal

Carbohydrate100 g

Total Sugars100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags