1/2cup almond meal or whole almonds ground fine in a food processor
2tablespoons 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
1tablespoon red food coloring, (try Wilton “No Taste” red)
4large eggs, separated
3/4cup sugar, divided
1/8teaspoon cream of tartar
1cups vanilla frosting for decorating
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 about 45 seconds.
Stir until chocolate is completely melted. Set aside to cool.
Whisk in egg yolks, vanilla, red food coloring 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 melted 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 20 to 25 minutes or until a knife inserted in the middle comes out with moist crumbs.
Remove from oven and let cool on a wire rack. Frost when cool.
HELPING HANDS: Kids can help chop the chocolate, separate eggs or make the batter.