Ingredients

Let’s Cook!

• 1
  Whisk the pancake mix, almond flour, cocoa powder, sugar, honey, egg and milk in a bowl.
  
• 2
  Put the butter in a heatproof bowl and microwave at 600 W for about 30 seconds to melt. Combine with Step 1.
  
• 3
  Rub the melted butter left over in your heatproof bowl from Step 2 with your hands into the cupcake tins. Scoop the mixture from Step 2 into the molds using a spoon.
  
• 4
  As the batter will rise while baking, fill the molds to about 80% full.
• 5
  I greased the silicone muffin tray with butter, but omit this step if you are using paper ones.
• 6
  Hold the muffin tray with both hands and lightly tap it on the counter to get rid of air bubbles and to even the surface.
• 7
  Add the toppings such as chopped chocolate, chocolate chips or sliced almonds if you prefer.
  
• 8
  Bake in a preheated oven at 170°C for about 15 minutes while keeping an eye on them.
  
• 9
  Gateau au Chocolat in a Frying Pan
  
• 10
  Chocolate Truffles
  
• 11
  Cheesecake Bites