Gluten Free Dark Chocolate Cakes

Directions

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.