19 January 2012

Flourless Snickers Style Cakes

'Jazzie's Groove' By Soul II Soul

Ever fancied a cake with no flour, just chocolate and eggs? Well, today's your lucky day, turn your back on flour, and look for the following ingredients.
Personally, the texture of this cake beats a brownie, that's how moreish the texture is. 

Recipe for 12 cupcakes


200g Green and Blacks 70% chocolate (7oz)
160g butter chopped (5.5oz)
 5 eggs separated
100g ground almonds (3.6oz)
165g golden caster sugar (5.8oz)

160g caster sugar
2 tbsp water

100g peanuts


Preheat oven to 160°c

: Grease the cupcake tray with baking spray or butter.
: In a large bowl over a pot of simmering hot water, add the chocolate and butter.
: When this has completely melted (takes a while), take off the heat and stir in the ground almonds, egg yolks and HALF the sugar.
: Meanwhile whisk the egg whites until glossy, they should form peaks. Fold in the other of the sugar.
: Pour the egg white mixture into the chocolate and fold until combined.
 : Fill each hole, nearly up to the top, if using a large muffin tin, this recipe makes 6.
: Bake for 30 minutes, do not bake for any longer, test with a knife in a cake from the middle row. If the knife comes out clear with a few crumbs, they are done.
: Let them cool.
: For the caramel, heat the sugar on a medium heat in a heavy base pot.
: Once the sides start to brown, start stirring (for about 10 minutes) until it has thoroughly melted. Then make sure your hands are covered with a tea towel and pour in water. 
: Keep on stirring and be careful of spluttering sugar, keep on stirring until there are no lumps.
: Put a few peanuts on top and spoon over caramel.


A soft and crunchy cupcake with a Snickers twist.
Flourless is the way forward.

Favourite Song:

ê 'Back to Life (However Do You Want Me)' By Soul II Soul