Please let us know if you enjoy it as much as we do!
Love and good thoughts from...
Tracey and Family
- 2 extra large eggs
- 75 g dark chocolate (70 % cocoa contents)
- 2 heaped tablespoons tahini (i.e. sesame seed/nut butter) (40 g)
- 1/4 cup light Muscovado sugar (30 g)
- 1 tablespoon millet flour
- 3 small pieces of milk chocolate
- Pinch of sea salt
- Preheat the oven to 450F and butter 3 tea cups (of course, you can use other ramekins and dishes you prefer); set aside.
- Place the chocolate and nut butter in a bowl and place it over a pot of simmering water. Cook until melted.
- In the bowl of a stand mixer, combine the eggs with the sugar and a pinch of salt. Beat until pale and light in color, and the volume of the batter has doubled.
- Fold in gently the millet flour and then chocolate. Divide the batter between the cups (keep 1/3 of the batter). Add pieces of dark, milk or white chocolate and cover with the rest of the batter. Bake for 10 to 12 minutes. The less time you bake the cakes the more gooey the center will be.
Note from Tracey regarding alternative, simpler, recipe options: I know, I know, some of these ingredients are a little exotic and may be a bit hard to find. We make this as a gluten free treat and find the specialty ingredients at Whole Foods. However, if you aren't in the mood to hunt them down, yet LOVE the idea of Tea Cup Cakes (as am I :) you may easily substitute an ordinary cake mix instead...just keep in mind that you'll need about six to eight cups and the cake won't be near as moist. Another option is to use a brownie recipe or mix as this would make their texture and richness nearer to that of the original recipe.