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. Serve the cakes on their own or with berries and whipped cream (try this Cardamom Whipped Cream!) or ice cream. The batter can also be made into soft, slightly chewy cookies. Scoop the batter into two-tablespoon 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
Ingredients
- ¾ cup (85g) lightly packed almond flour (also called almond meal)
- 1 tablespoon (5g) cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon fine grain sea salt
- ¾ cup (130g) bittersweet chocolate chips
- 4 tablespoons unsalted butter at room temperature
- ⅔ cup (138g) organic cane sugar (or granulated white sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
For serving (optional)
- Whipped cream
- Berries
Instructions
- 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. Use your fingers to break up any clumps of almond flour.
- Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler (alternatively, microwave the chocolate in 30 second intervals, stirring between each, until melted).
- In a stand mixer with the paddle attachment (or using hand beaters), 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 18-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are dry and crackled on top. Let the cakes cool in the pan set on a cooling rack for 10 minutes (the tops will slump as they cool). Transfer the cakes to a cooling rack and let them cool completely.
- Serve the cakes on their own, or with a dollop of whipped cream and some fresh berries, if you'd like!
Notes
Do Ahead: The crinkle cakes can be stored in an airtight container at room temperature for up to 3 days.
Tips:
- I use my stand mixer to make the batter, but you could use hand beaters instead.
- Whenever making cupcakes or muffins, it’s best to use a light colored pan, as dark pans can cause the bottoms to brown too quickly. If you do use a dark pan, check them a minute or two early.
- Be sure to line the muffin tins with liners so that they don’t stick (I use these parchment cups).
- An ice cream scoop with a lever works great for filling the muffin cups.
- The cakes will slump slightly as they cool. Don’t worry, that's what helps create the rich center!