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After my first foray into gluten free baking with these coconut flour blueberry muffins, I have been curious to try more recipes with coconut flour, ground maize and nut flours. Being partial to almonds, I thought it was a good chance to test Smitten Kitchen’s chocolate financiers with my last bag of poudre d’amandes. While you can always go through the tedious process of blanching and grinding raw almonds, I find it easier to stock on 200g bags of Maitre Prunille’s powdered almonds though they might not be 100% gluten free. I have a good mind to swap some of the almond for hazelnuts next time I bake these along with a bit of Nutella in the centre to make them taste like Ferrero Rochers.



6 tablespoons unsalted butter

1 cup almond flour or meal

4 tablespoons cocoa powder

1/8 teaspoon kitchen salt

3/4 cup powdered sugar

1/3 cup or 2 egg whites

1/4 teaspoon almond extract


  • Preheat the oven to 400°F. Lightly grease and flour 15 financier molds or mini-muffin tins.
  • Melt the unsalted butter in a small saucepan and set aside till it reaches room temperature.

  • Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites.
  • Then stir in the almond extract, and gradually stir in the melted butter until incorporated.

  • Spoon the batter into the molds, filling them three-quarters full. Bake for 10 to 15 minutes.
  • They should be slightly puffed and springy to the touch when done. Remove from the oven.

  • Cool completely before removing the financiers from molds. Makes 15 one-inch financiers.
  • The financiers can be kept in an airtight container at room temperature for up to one week.

Gluten Free Chocolate Financiers

I’m sure you must all have tried chocolate cupcakes at some point, either dark chocolate or milk chocolate or a combination of the two, with or without an additional handful of chocolate chips. White chocolate somehow never makes it to that list and I did not think that white chocolate cupcakes could also exist until I came across this beautiful recipe on Leite’s Culinaria. As white chocolate is not something I routinely keep in my pantry [unlike the huge stash of dark chocolate that I know I can throw into pretty much anything], I had to go out to get a couple of Lindt Excellence white chocolate bars specially for baking these little beauties. I always swear by Lindt when it comes to baking with chocolate so I cannot tell whether you can risk it with other brands and expect similar results. Instead of folding the melted white chocolate throughout the cake batter, I found it more interesting to give it a marbled effect so that I could have my cake as well as my chocolate and eat both of them at the same time.



For the White Chocolate Cupcakes

140g white chocolate, finely chopped

1 1/4 cups all-purpose flour

1/4 cup unbleached cake flour

1 teaspoon baking powder

1/2 teaspoon kitchen salt

1 cup  milk, room temperature

1 tablespoon vanilla extract

2/3 cup white granulated sugar

1/4 cup butter, room temperature

2 large eggs, room temperature

For the White Chocolate Ganache

110g white chocolate, finely chopped

100ml whipping cream

1 teaspoon vanilla extract


  • Position an oven rack in center, preheat oven to 350°F (176°C). Line twelve muffin cups with paper liners.

  • Place chocolate in a heatproof bowl. Bring a skillet of water to a simmer over medium heat. Turn off heat.

  • Place the bowl in hot water. Stand, stirring occasionally, until chocolate is completely melted and smooth.

  • Let cool until tepid. In a small bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.

  • Stir together milk and vanilla. In the bowl of an electric mixer, beat sugar and butter for about 3 minutes.

  • Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Beat in the tepid white chocolate.

  • Reduce speed to low and beat in flour mixture in 3 additions, alternating with milk mixture in 2 additions

  • Mix well until smooth. Scoop the batter into the prepared cups. The cups should not be more than 2/3 full.

  • Bake cakes until a wooden toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes.

  • For the frosting, coarsely chop the white chocolate in a bowl. Bring cream to a simmer over medium heat.

  • Pour hot cream over chocolate and stir until completely melted. Beat in vanilla extract just until combined.

  • Frost the tops of white chocolate cupcakes with white chocolate ganache and leave to set for about 1 hour.

White Chocolate Cupcakes

Now that I have got somewhat more comfortable with the process of making scones, I feel I have come a long way from the scone ‘phobia’ I suffered from my Home Eco days. At time, I find myself looking up for basic scones and on few occasions, even succumbing to trying out one for breakfast. The simple vanilla scone, from King Arthur Flour, may well be fabulous on its own but I wanted to see what the addition of coarsely chopped dark chocolate would do to the scone batter. After painstakingly chopping an entire bar of Lindt’s 70% cocoa, do not forget to set a few chunks aside that you can melt and drizzle over your baked scones for a bakery style finish.


For the Dough

2 3/4 cups all purpose flour

1/3 cup granulated sugar

3/4 teaspoon kitchen salt

1 tablespoon baking powder

1/2 cup cold unsalted butter

1 cup dark chocolate, chopped

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup to 2/3 cup milk

For the Topping

2 teaspoons liquid milk

2 tablespoons sparkling sugar


  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in butter just until the mixture is unevenly crumbly. Stir in dark chocolate.

  • In a separate mixing bowl, whisk together the eggs, vanilla extract and fresh milk.
  • Add the liquid ingredients to the dry ingredients and stir it until all is moistened.

  • Dough should hold together. Line baking sheet with parchment without greasing.
  • Sprinkle a bit of flour atop parchment and scrape dough onto floured parchment.

  • Divide the dough into halves and round each half into a 6″ circle, about 3/4″ thick.
  • Brush each circle with milk, and sprinkle them with coarse white sparkling sugar.

  • Using a knife that you have run under cold water, slice each circle into 6 wedges.
  • Carefully pull the wedges away from the center to separate them about 1/2″ apart.

  • Place scones in the freezer for 30 minutes, uncovered. Preheat the oven to 425°F.
  • Bake for 20 to 25 minutes until golden brown; the edges should not look unbaked.

  • Remove the scones from the oven, and cool briefly on the pan. Serve scones warm.
  • When completely cool, wrap in plastic. Store at room temperature for several days.

  • To reheat room-temperature scones, place on a baking sheet, tent lightly with foil.
  • Warm in preheated 350°F oven for about 10 minutes and serve them immediately.

Dark Chocolate Scones

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