Who doesn't love a warm gooey chocolate cake after dinner?
These were so simple. The orange zest and almond meal make these cakes better than the usual flourless chocolate treat....and they are cupcakes. Win - win!! They taste not unlike those foil covered chocolate oranges you see at Christmas that break up into individual slices. One of my very favorite flavors.
The only pain is beating the egg whites to form stiff peaks, so use your mixer (or, if you do them by hand, you get a pass on the cardio at the gym!)
These little beauties were a big hit.
Sunken Chocolate Orange Cakes
Nutrition Facts
Serving Size 54g (about 2 oz) makes 12 cupcakes
Amount Per Serving
Calories 242
Total Fat 23.7g
Saturated Fat 8.3g
Trans Fat 0.0g
Cholesterol 82mg
Sodium 80mg
Total Carbohydrates 7.9g
Dietary Fiber 4.2g
Sugars 0.6g
Protein 5.8g
1 cup almond meal (or blanched almonds)
24 level tbsp cocoa + 8 tbsp vegetable oil (or 8 ounces bittersweet chocolate, chopped and melted)
1/2 cup unsalted butter
4 large eggs, separated
1 cup Granular Splenda, divided
2 teaspoons finely grated orange peel
Preheat oven to 350°F.
If not using almond meal, place almonds in processor. Pulse until nuts are coarsely ground.
Line 12-cup muffin pan with paper liners.
Mix cocoa and oil into chocolate mixture (or melt and cool bittersweet chocolate)
Whisk egg yolks and 3/4 cup Splenda in large bowl until blended. Mix in orange peel, almond flour, and chocolate mixture.
Using electric mixer, beat egg whites and remaining 1/4 cup Splenda in another large bowl until mixture is thick and glossy and peaks form.
Fold egg-white mixture into chocolate mixture in 3 additions, gently FOLDING to maintain lightness.
Divide batter among prepared muffin cups (about 1/3 cup batter in each).
Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Your mileage may vary as all ovens are different.
Serve warm with whipped cream or SF Cool Whip
These were so simple. The orange zest and almond meal make these cakes better than the usual flourless chocolate treat....and they are cupcakes. Win - win!! They taste not unlike those foil covered chocolate oranges you see at Christmas that break up into individual slices. One of my very favorite flavors.
The only pain is beating the egg whites to form stiff peaks, so use your mixer (or, if you do them by hand, you get a pass on the cardio at the gym!)
These little beauties were a big hit.
Sunken Chocolate Orange Cakes
Nutrition Facts
Serving Size 54g (about 2 oz) makes 12 cupcakes
Amount Per Serving
Calories 242
Total Fat 23.7g
Saturated Fat 8.3g
Trans Fat 0.0g
Cholesterol 82mg
Sodium 80mg
Total Carbohydrates 7.9g
Dietary Fiber 4.2g
Sugars 0.6g
Protein 5.8g
1 cup almond meal (or blanched almonds)
24 level tbsp cocoa + 8 tbsp vegetable oil (or 8 ounces bittersweet chocolate, chopped and melted)
1/2 cup unsalted butter
4 large eggs, separated
1 cup Granular Splenda, divided
2 teaspoons finely grated orange peel
Preheat oven to 350°F.
If not using almond meal, place almonds in processor. Pulse until nuts are coarsely ground.
Line 12-cup muffin pan with paper liners.
Mix cocoa and oil into chocolate mixture (or melt and cool bittersweet chocolate)
Whisk egg yolks and 3/4 cup Splenda in large bowl until blended. Mix in orange peel, almond flour, and chocolate mixture.
Using electric mixer, beat egg whites and remaining 1/4 cup Splenda in another large bowl until mixture is thick and glossy and peaks form.
Fold egg-white mixture into chocolate mixture in 3 additions, gently FOLDING to maintain lightness.
Divide batter among prepared muffin cups (about 1/3 cup batter in each).
Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Your mileage may vary as all ovens are different.
Serve warm with whipped cream or SF Cool Whip
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