Print

Ingredients:
¾ cup sugar in the raw
½ cup water
4 ounces bittersweet chocolate (chopped)
2 egg yolks (beaten)
1 teaspoon vanilla
1/3 cup all purpose flour (or cake flour is better)
¼ cup cocoa powder
5 egg whites
¼ cup ground flax seed
¼ teaspoon baking powder
¼ cup apricot 100% fruit spread
2 tablespoons sliced almonds

Directions:

1. Preheat oven to 350F, prepare a 12 cupcake pan with sprayed cup cake papers.
2. In a saucepan, stir together sugar and water. Cook over medium heat until sugar is dissolved and almost boiling. Remove from heat, add chocolate; stir until melted.
3. Place egg yolks in a mixing bowl, gradually stir in chocolate mixture, then vanilla, set aside.
4. In another mixing bowl, stir together flour, cocoa, flax seeds and baking powder.
5. Add flour mixture to egg mixture and whisk until smooth.
6. Beat egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture in 4 parts, do not over mix!
7. Spoon into prepared cup cake pares, a little over half full, bake for approx. 20 minutes until test pick comes out dry.
8. Cool completely.
9. Top each cup cake with fruit spread and sliced almonds and any other fruit you want, such as raspberries.