SHANNON BENNETT'S FLOURLESS CHOCOLATE EASTER CAKES Preheat the oven on Moisture Plus with Fan Plus at 175°C with 1 manual burst of steam. Melt the chocolate and butter separately on low heat, induction setting 2-3. Beat the eggs and sugar in the bowl of a freestanding mixed with a whisk attachment until pale in colour and tripled in volume. Combine the orange juice, orange zest, chocolate, cocoa powder and butter. Add the coconut flour and fold into the mixture. Fold this mixture, along with the coconut four, into the eggs and sugar. Add the ground almonds, mixed spice and sultanas into the mixture. Pour the mixture into ½ cup silicon moulds. Place the buns into the oven on shelf level 2 and release the burst of steam immediately. Bake for approximately 15 minutes. The buns should be slightly undercooked in the centre. 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. To finish, place the mini buns on a baking paper lined tray in a round formation. Mix the egg whites and sugar to create the icing. Add lemon juice 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. METHOD Flourless chocolate Easter cake 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Icing 1. 2. 3. IMAGE ON BACK PAGE For this recipe and more, visit or INGREDIENTS Flourless chocolate Easter cake 150 g dark chocolate, chopped 100 ml fresh orange juice (1 orange) 1 tsp finely grated orange zest 150 g soft unsalted butter 6 eggs 250 g caster sugar 60 g ground almonds 50 g coconut flour 3 tsp mixed spice 20 g Valrhona cocoa powder 60 g currants 60 g sultanas Glaze 140 g (⅔ cup) caster sugar 60 ml (¼ cup) water ½ tsp ground cinnamon ½ tsp vanilla bean paste or extract To serve Butter, jams and conserves Cooking programme Induction and Moisture Plus Makes 12 Preparation time 15 minutes Cooking time 20 minutes