Ingredients

Dark chocolate, chopped – 163g
Tahini – 2.5 tbsps or 50g.
1 tsp. of lemon juice or rice vinegar
Olive oil – 1 tbsp. (Can be subbed with coconut oil)
Raw sugar – 1/2 cup less 1 tbsp
A pinch of rock salt
Lightly toasted hazelnuts – 1/4 cup
Coconut milk (second extract) – 1/2 cup
Atta Flour (pearl millett) or almond flour –  3/4 cup add 1 tbsp.
Baking soda – 1/8th tsp

Method

1. Preheat oven to 160 deg. C.

2. Place chopped chocolate pieces, oil and tahini in a bowl.  Cook and melt chocolate in a double boiler arrangement or melt it in your microwave in spurts, at power (350) for a minute and a half, stirring twice in between.

3. In a mixer, run sugar, a pinch of salt, and the hazelnuts to powder them well.

Add the coconut milk and run till well combined.

4. Remove into a mixing bowl.  Add the chocolate mixture to this.

5. Run the flour and soda together to distribute the soda evenly.  Add the flour, a tablespoon at a time to the bowl and mix gently till homogeneous.  The batter should be thick but pourable, and easily beatable.

5. Grease and flour six ramekins or any other moulds that you are using. Divide half the batter amongst the ramekins.  Add pieces of reserved chocolate and divide the remaining batter in all the ramekins.

6. Bake for 20 minutes.  The tops may crack lightly and not puff as much as regular cupcakes.

7. Cool for 10-15 minutes and serve warm or cold.