Gluten-free raspberry chocolate muffins
- 100g dark chocolate (70% cocoa), chopped
- 150g unsalted butter, melted
- 150g white sugar
- 80g brown sugar
- 250g almond meal
- 25g unsweetened cocoa powder (cacao magro), sifted
- 5g Italian baking powder, sifted (such as Lievito Bertolini)
- 3 large eggs
- 1 teaspoon vanilla extract
- 60ml cold milk
- 125g fresh raspberries
- 1 pinch salt
Requires: Muffin pan lined with 12 large muffin cases
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Line a muffin pan with 12 large paper cases.
Place the dark chocolate and butter in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Remove the bowl with melted chocolate from the heat and set aside to cool.
Meanwhile, combine the dry ingredients in a medium-sized mixing bowl or stand mixer, including white sugar, brown sugar, almond meal, unsweetened cocoa powder and sifted baking powder. Stir in or mix the eggs, vanilla extract and milk to combine.
Stir in or mix the melted chocolate into the muffin mixture until just combined.
Spoon the muffin mixture into the prepared muffin cases. Top the muffins with raspberries.
Bake for 20 minutes or until a skewer inserted in centre comes out clean – buon appetito!
