I have an insanely sweet tooth and I love chocolate, doughnuts and cake. I have a treat list which includes all of these things and I allow myself two treats each week.

That said, I love indulging in sugar free, flour-less cakes whenever I can because I know that I’m training most of the carbs away. An absolute must in my home is dark Lindt chocolate. Two blocks a day is acceptable and so I developed a recipe that yields 16 small cupcakes. This two-ingredient recipe was inspired by an Aero advert that was sent to me by a friend on Sunday. It’s absolutely delicious and gooey… Imagine a Krispy Creme doughnut married to a melted bag of Cadbury buttons.

Ingredients

1 slab Lindt dark chocolate (I used Lime Intense)

1 slab Canderel dark chocolate

2 eggs

Method

1. Preheat oven to 180 degrees

2. Melt the chocolate in the microwave (30 second bursts)

3. Separate the egg yolks and egg whites.

4. Beat the egg whites until stiff peaks form.

5. Drop the egg yolks one at a time in the chocolate and mix with a whisk.

6. Fold in the egg whites until it resembles a mousse.

7. Pour a little over 1 tbsp of the mixture in the tiniest muffin cups

8. Bake for 10 minutes.