Flourless Chocolate Easter Cakes

APPLIANCES USED

Oven

15 Minutes Preparation Time

20 Minutes Cooking Time

12 Serving Size

INGREDIENTS

150 g dark chocolate, chopped 100 ml fresh orange juice (1 orange) 1 tsp finely grated zest of an orange 150 g soft unsalted butter 6 pcs eggs 250 g caster sugar 60 g ground almonds 50 g coconut flour 3 tsp mixed spice 20 g cocoa powder 60 g currants 60 g sultanas

Icing

100 g white sugar 100 g egg whites

PREPARATION

Preheat Miele Oven to Moisture Plus at 175 C with 1 manual burst of steam.
Melt the chocolate and butter separately using your Miele Induction Hob on Induction setting 2-3.
Beat the eggs and sugar in the bowl of an electric mixer fitted with a whisk until pale in colour and tripled in volume.
Combine the orange juice, orange zest, chocolate, cocoa powder and butter.
Add the coconut flour and fold into the mixture. Fold this mixture, along with the coconut four, into the eggs and sugar.
Next add the ground almonds, mixed spice and sultanas into the mixture.
Pour the mixture into ½ cup silicone molds.
Place the buns into the oven on shelf position 2, and inject the burst of steam immediately. Bake for approximately 15 minutes. The buns should be slightly undercooked in the centre.
Remove from the oven and stand for 1 minute before draping a clean dry tea towel over the top to stop the buns forming a crust. Although a cracked and cratered surface is to be expected; this process avoids the buns becoming crunchy.
To finish, place the mini buns on a baking paper lined tray in a round formation.
Mix equal quantities of egg whites and sugar to create the icing. Add lemon juice and lemon zest to taste. Decorate the buns with the icing in a long sweeping motion to achieve the beloved ‘hot cross bun’ look.

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