Chocolate Cupcake

Almond meal, I just need to get rid of them before they expired. I made a bout 6 regular size cupcakes and 8 mini ones. I can actually squeeze all into the 6 regular size, but I want some mini ones to eat right away. This recipes is scaled down from comfy belly.

160C preheated oven, lined muffin pan


100g almond meal

10g cocoa powder

1/4tsp salt

1/2tsp baking powder

3tbs sugar

1/2c olive oil

1/2c water

2 eggs

1/2tsp vanilla


In a bowl, whisk all the dry ingredients together.

Add the rest of the ingredients and mix well.

Pour batter into cupcakes liners.

Bake for 25 minutes or until the center is done by inserting a toothpick in the center and it comes out clean.


Chocolate Molten Lava Cake

I’ve been searching for a recipe that don’t really need much egg as I only had 1 egg but I want some fondue cake. So after going through countless recipes, I figure that I can roughly whip something up. I can predict that there will be a lot more molten cake recipes here as there’s just too many way to bake this. So here’s one that is very moist and more melted chocolate than there is cake. Personally I prefer more fudge like, but everyone else seems to prefer this consistency.

Vanilla, cinnamon and nutmeg is optional.

Make 2
200C preheated oven, oil-sprayed ramekins
80g dark chocolate
60g butter (I used salted)
1 egg
2 tbs white sugar
2 tbs vegetable oil (I use olive oil)
1 tsp flour
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg

Melt chocolate and butter.
In another bowl, whisk egg, sugar and oil until incorporated. (Add in a pinch of salt if use unsalted butter)
Slowly pour the chocolate mixture into the egg mixture and continue whisking. Or if melted chocolate is cooled, just pour all, then mix.
Add the flour and stir until no more white can be seen.
Then add the rest of the spices and mix.
Pour into the prepared ramekins.
Place onto a baking tray for easy removal from oven.
Baked for about 12-13 minutes.
The sides will slightly remove from the dish and the centre will slightly still be jiggly.
Run a knife along the ramekins.
Once slightly cool, top it over onto a plate.
Dust with icing power and serve with a scoop of vanilla bean ice cream.