Components
- 100 grams of dark chocolate containing 50% to 60% cocoa
- 1 cup (tea) of unsalted roasted cashew nuts (approximately 150 g)
- 75 grams of butter
- Two eggs
- One-third of a tea cup of honey
- A quarter teaspoon of ground cinnamon
- A small amount of salt, about a pinch
- butter to grease the ramekins
- powdered sugar for dusting to taste
Ready state
- Set the oven to 180 °C (moderate heat). Grease four individual 9 cm diameter ramekins (or other small heatproof dishes with tall sides) with butter.
- Put the cashew nuts into the processor and pulse until they turn into a coarse flour (you can use a blender if you prefer). Sprinkle some of this flour into the ramekins, lift to spread it evenly, and tap the processor cup to shake off any excess—the brown flour will also be incorporated into the cake batter.
- On the cutting board, chop the chocolate and slice the butter into cubes. Place them in a small heatproof glass bowl and stir in the honey.
- Combine the chocolate, butter, and honey in a double boiler: place a small pan with some water over medium heat; once it boils, reduce the heat and set the bowl containing the chocolate and butter on top. Stir occasionally with a spatula—make sure the water does not touch the bottom of the bowl, as the steam’s heat is sufficient to melt the ingredients. Remove the bowl from the double boiler and set aside.
- In a small bowl, crack one egg at a time and pour it into a larger bowl. Use a wire whisk to gently combine the yolks and whites. Incorporate the brown flour, cinnamon, and salt, stirring thoroughly. Slowly add the melted chocolate and butter, blending with a spatula until the mixture is smooth.
- Portion the cake batter into the ramekins and set them on a baking tray. Put them in the preheated oven and bake for approximately 20 minutes. To check if the cake is done, insert a skewer: the cake should be cooked on the outside but remain moist on the inside.
- Take the baking sheet out of the oven and allow it to cool at room temperature. Lift the ramequins off the baking sheet, sprinkle confectioners’ sugar on top of the dumplings for decoration, and serve immediately. If desired, reshape the cookies before serving.
Note: these cupcakes are also served warm and paired with whipped cream.
