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Chocolate Crackle Cakes (Gluten-Free)

These individual chocolate cakes have a rich, dense center and a feather-light crackly crust. Envision a cross between a brownie, a cupcake and a flourless chocolate cake with a delicate, light crumb. The batter can also be made into soft, slightly chewy cookies. Scoop the batter into two-tablespoon-sized mounds onto parchment-lined baking sheets, leaving plenty of room for the cookies to spread. Bake 9-10 minutes, rotating the pans halfway through the cooking time.
Servings: 8 cakes
Author: Nicki Sizemore


  • ¾ cup (3 ounces) lightly packed almond flour (also called almond meal)
  • 1 tablespoon (0.2 ounce) cocoa powder
  • ½ teaspoon baking powder
  • 1/8 teaspoon fine grain sea salt
  • ¾ cup (4.5 ounces) dark chocolate chips
  • 4 tablespoons unsalted butter , at room temperature
  • 2/3 cup (4.6 ounces) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Whipped cream , for serving (optional)
  • Fresh berries , for serving (optional)


  • Preheat the oven to 350˚F. Line 8 muffin cups with paper liners.
  • In a small bowl, whisk together the almond flour, cocoa powder, baking powder and salt.
  • Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler. (Alternatively, the chocolate can be melted in the microwave. Microwave on high for 30 seconds, and then stir. Keep repeating until the chocolate is melted.)
  • In a stand mixer with the paddle attachment, beat the butter and sugar on high speed until the butter is light and fluffy, about 1 minute. Scrape the sides. Add the eggs, one at a time, until incorporated. Continue beating until the mixture is light in color and smooth, about 1-2 minutes. Mix in the vanilla.
  • With the machine running on medium, slowly add the chocolate. Beat until well combined. Scrape down the sides, and add the flour mixture. Beat until just combined.
  • Divide the batter among the prepared muffin cups, filling them three-quarters of the way full (an ice cream scoop with a lever works great for this job). Bake 17-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are crackled and no longer shiny. Let cool in the pan set on a cooling rack for 5 minutes (as they cool the tops will slump slightly). Transfer the cakes to a cooling rack and let cool completely. Do Ahead: The cakes can be stored in an airtight container at room temperature for up to 3 days.
  • Serve the cakes on their own, or with a dollop of whipped cream and a sprinkle of fresh berries.