Flourless chocolate walnut teacakes

I feel like the chocolate and walnut combination isn't appreciated enough. Toasted, buttery walnuts pair perfectly with rich dark chocolate in this mini brownie/tea cake. When blitzing the walnuts, don't stress too much about getting a super fine flour, it's nice to get some texture in there.

Ingredients:

• 80g walnuts

• 80g unsalted butter

• 100g dark chocolate (70%)

• 30g light brown sugar

• 1/2 tsp fine sea salt

• 3 large eggs, separated

• 50g caster sugar

• Cocoa powder, to dust

Method:

• Preheat the oven to 180c/160c fan. Grease the 6 holes of a regular muffin tin.

• Toast the walnuts in the oven for 7-10 minutes until golden and fragrant. Remove from oven. Blitz in a food processor until fine- don't blitz for too long otherwise you'll get walnut butter!

• In a small saucepan, melt the butter and chocolate together. Once melted, whisk in the light brown sugar, salt, egg yolks and walnut flour.

• In a separate large bowl, whisk the egg whites to a soft peak. Slowly add the caster sugar and whisk until glossy.

• Fold the egg whites into the chocolate mixture until all incorporated. Leave the mix at room temperature for 1 hour to set.

• Once the batter has rested, spoon the mixture into moulds, filling three quarters full. Bake for 20-25 minutes until well risen and a skewer inserted in the middle comes out clean.

• Remove from oven and allow to cool for 10 minutes before removing from tin and placing on a wire rack. Once completely cool, dust with cocoa powder and enjoy!

Substitutes:

• Walnuts- almonds, pecans

• Light brown sugar- caster sugar

Makes 6 teacakes