Pistachio and almond cakes with chocolate centre

Delicious little almond cakes with a soft chocolate centre. Excellent straight from the oven when the chocolate is warm and gooey but just as good when cooled. Gluten free depending on the chocolate used (e.g. Lindt is not gluten free).

1. 1

   Preheat the oven to 180 degrees C.

2. 2

   Melt the butter. If not using paper cases, melt 5-10 g extra.

3. 3

   Line a standard muffin tin with 6 tulip cases / squares of baking paper or brush the insides of 10 cups of a standard muffin tin or silicone muffin mould.

4. 4

   Sift the icing sugar into a mixing bowl. Add the pistachio paste and one egg and mix with electric hand beaters of the paddle attachment of a stand mixer.

5. 5

   Add the other 2 eggs, one at a time, mixing after each one. If using a stand mixer, you'll need to scrape the bowl down in between in addition.

6. 6

   Slowly pour in the melted butter down one side of the bowl, whilst beating.

7. 7

   Using two teaspoons, fill each paper case / muffin cup ¾ full.

8. 8

   Break the bar of chocolate into its ten pieces. Place a piece of chocolate in the middle of each cake, gently pushing it half way in.

9. 9

   Chop the pistachios with a sharp knife or in a mini food processor. Scatter a few over the top of each cake.

10. 10

    Bake for about 20 minutes, until a cocktail stick comes out clean (except for melted chocolate!)****.

11. 11

    Leave in the tin for a few minutes then serve warm or lift out / turn out onto a wire rack to cool completely.

12. 12