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Gluten Free
Ingredients
455g best-quality cooking chocolate (70% cocoa solids)
50ml hot espresso
125g butter
6 eggs, separated
200g caster sugar
100g ground almonds
100g rice flour
1 small handful chopped hazelnuts, toasted
Method
Preheat the oven to 190oC
Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard.
Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm.
Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and rice flour.
Carefully fold in the egg white mixture.
Spoon a little mixture into each muffin cup, then push in a cube of the frozen coffee and chocolate mixture.
Cover with the rest of the sponge mixture so each ice cube is completely buried
Bake in the preheated oven for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.
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