While a bit involved - requires 4 bowls (one
for melted chocolate mixture, one for egg yolk mixture, one for egg whites, one for whipped cream), the recipe is easy to make and looks fabulous.
Make sure you give
the melted chocolate mixture a really good stir before placing it in the moulds to avoid any separation.
Gradually whisk dry ingredients into
melted chocolate mixture.
Beat in
the melted chocolate mixture and vanilla extract.
Add the vanilla extract and
melted chocolate mixture and beat to combine.
Beat in the vanilla extract and
melted chocolate mixture.
Spoon
the melted chocolate mixture onto a lined baking sheet and place the sheet in the refrigerator to chill.
Whisk the dry ingredients into
the melted chocolate mixture, stirring only until the powder disappears into the dough.
Add
the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
Pour
the melted chocolate mixture into the eggs and whisk until combined.
Add the sour cream to
the melted chocolate mixture, and mix to combine.
I used 1 Tablespoon in this recipe and added it along with the water it was supposed to be bloomed in from Step 1 to
the melted chocolate mixture.
Add
the melted chocolate mixture and beat on medium until the batter thickens.
Pour 1 tsp of
the melted chocolate mixture into each mini cupcake liner.
Stir
the melted chocolate mixture in until it is fully incorporated.
Pour in
the melted chocolate mixture and mix to combine.
Beat
the melted chocolate mixture, vanilla extract, maple syrup, and beet puree into the butter / sugar / egg mixture, scraping down the sides of the bowl as necessary.
Beat the sugar into
the melted chocolate mixture.
Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into
the melted chocolate mixture, being careful not to overmix.
Stir flour mixture into
the melted chocolate mixture until just blended.
Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into
the melted chocolate mixture.
Pour
the melted chocolate mixture into each muffin tin, filling until just the bottom is covered.
Fold in
the melted chocolate mixture.
Spread whipped cream onto top of chocolate cake, drizzle with
melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.
Whisk the sugar into
the melted chocolate mixture.
Transfer
the melted chocolate mixture to a large bowl.
Fold the flour into
the melted chocolate mixture with a spatula until smooth, then pour the mixture into the prepared pan.
Pour in
the melted chocolate mixture and whisk to combine.
Whisk egg mixture into
the melted chocolate mixture.
Beat in
the melted chocolate mixture along with the vanilla.