1/2cup almond meal or whole almonds ground fine in a food processor
3tablespoons At the Table Together Gluten Free Focaccia Mix
6ounces 70% dark chocolate, broken into small pieces
1/2cup Extra Virgin Olive Oil, mild in taste
1tablespoon pure vanilla extract
4large eggs, separated
3/4cup sugar, divided
1/8teaspoon cream of tartar
2tablespoons powdered sugar, for dusting
Preheat oven to 350° F. Grease 8 large muffin cups with a little olive oil or baking spray.
Combine almond flour with Gluten Free Focaccia Mix. Set aside.
Combine chocolate and olive oil in a glass bowl and microwave on medium for 1 minute.
Stir until chocolate is completely melted.
Whisk in egg yolks, vanilla and 1/2 cup sugar into melted chocolate. Set aside.
Beat egg whites and cream of tartar in a clean dry bowl with an electric mixer until soft peaks form when the beaters are lifted. Gradually sprinkle in remaining 1/4 cup sugar and beat at high speed until egg whites are stiff.
Fold 1/4 of the beaten egg whites into the chocolate batter to lighten.
Pour first the chocolate mixture then the almond mixture over the egg whites. Using a large rubber scraper, fold the ingredients just until the batter is evenly incorporated. Do not overmix!
Divide batter evenly among muffin cups.
Bake for 15 to 20 minutes or until a knife inserted in the middle comes out with moist crumbs.
Remove from oven and let cool on a wire rack. Dust with powdered sugar.
HELPING HANDS: Kids can help chop the chocolate, separate eggs or make the batter.