Flourless Chocolate Cupcakes

Our answer

Nigella's Flourless Chocolate Lime Cake With Margarita Cream (from KITCHEN) is a gluten-free cake that is based on a souffle mixture of whisked eggs and sugar, with added ground almonds (almond meal) and cocoa. The almonds and cocoa make the cake more robust, but it still has a tendency to sink in the centre slightly as it cools. Whilst it is possible to bake the cake batter into cupcakes it is worth mentioning that sometimes gluten-free cupcakes can have a more pronounced dip in the centre when they cool. If you are making the Margarita Cream then you can just spoon a little of this on top of each cupcake to hide any dips in the surfaces of the cakes.

We estimate that the mixture would make 18-24 cupcakes and you would need to bake them using cupcake pans lined with paper cases (cupcake liners), as the cakes would be too tender to lift out of the pan without the paper cases. Fill the paper cases no more than ¾ full and bake at 180°C/160°C Fan/350°F for 15-20 minutes, until risen and firm on top. A cake tester inserted into the centre should come out clean or with a couple of damp crumbs attached (but not uncooked cake batter). However, as we have not tried the recipe in this form we are unable to guarantee the results.