In my Granny’s Southern household, huge chocolate sheet cakes were a staple. And the coveted corner pieces, with three sides covered in frosting, were the first to go. Unless you were quick, usually it was Granny herself who pilfered each corner piece, eschewing cake-cutting decorum and leaving the impression to anyone arriving unexpectedly that gremlins had been sneaking bites in the kitchen. Living in a household of two, where the other only eats tiny bits of chocolate from time to time, if I made a large sheet cake it would fall to me to eat the whole thing. And I probably would. So I came up with a healthier, longer-lasting, single-serving option for when I need to top up my chocolate reserves without adding the extra calories and sugar overload. It’s not the same, but I think gremlins would still come after it when I’m not looking.
These little gems are gluten, grain, and sugar free, provide antioxidants from the raw cacao, sustenance from the eggs and almonds, and have minimal blood sugar impact. Perfect for a midafternoon pick-me-up or as a dessert dressed up with cream and berries. They’re great warm, but absolutely fantastic cold, so I recommend keeping them in the fridge with some whipped cream and berries on hand!
Yields 15-20 mini muffins or 6-7 large muffins.
2/3 cup (1.5 dl) water
2/3 cup (1.5 dl) chopped prunes
2oz (57g) chocolate (70% cocoa or higher)
1/2 teaspoon vanilla
1/2 cup (1 dl + 1 tablespoon) raw cacao powder
6 tablespoons (90 ml) Stevia (I use Canderel Green)
1/2 teaspoon baking soda
4 tablespoons (60 ml) almond flour or ground almonds
Powdered sugar for sprinkling (optional)
Preheat oven to 350F/180C
Heat the water and prunes until it just starts to boil. Turn off the heat and throw in the chopped chocolate. Stir it until the chocolate is melted and then let the mixture cool down a bit. Transfer to blender, or use a stick blender to blend until smooth. Whisk in the eggs and vanilla.
Combine the cacao, stevia, baking soda, and almond flour and stir into the chocolate mixture.
Fill cupcake molds three-quarters of the way full, and bake for 20-25 minutes. Test with a toothpick to see if it comes out clean before removing from oven.
Sprinkle with powdered sugar before serving, if desired.