Flourless Chocolate Easter Cakes by Shannon Bennett

1. Pre-heat oven on Moisture Plus at 175°C.
2. Melt the chocolate and butter separately on Induction setting 2-3.
3. Beat the eggs and sugar in the bowl of an electric mixer fitted with a whisk until pale in colour and tripled in volume.
4. Combine the orange juice, orange zest, chocolate, cocoa powder and butter.
5. Add the coconut flour and fold into the mixture. Fold this mixture, along with the coconut four, into the eggs and sugar.
6. Next add the ground almonds, mixed spice and sultanas into the mixture.
7. Pour the mixture into ½ cup silicon moulds.
8. Select Moisture Plus at 175°C with an automatic burst of steam and follow the prompts on the control panel. Bake on shelf position 3 for approximately 15 minutes. The buns should be slightly undercooked in the centre.
9. Remove from the oven and stand for 1 minute before draping a clean dry tea towel over the top to stop the buns forming a crust. Although a cracked and cratered surface is to be expected; this process avoids the buns becoming crunchy.
10. To finish, place the mini buns on a baking paper lined tray in a round formation.
11. Mix equal quantities of egg whites and sugar to create the icing. Add lemon juice and lemon zest to taste. Decorate the buns with the icing in a long sweeping motion to achieve the beloved ‘hot cross bun’ look we all know and love. Serve with butter if desired.

Recipe courtesy of Shannon Bennett & MIELE Australia