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Preheat oven to 350u00b0 F (320u00b0 F when fan assisted).
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Cream cheese filling:
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3
chop butterscotch chocolate (if you don't use chips).
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4
dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
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stir in cream cheese until creamy.
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stir in maple syrup.
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stir in chopped chocolate.
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chocolate batter:
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combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
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beat egg whites until stiff peaks form, set aside.
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in a double boiler, melt chocolate and butter.
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in a seperate bowl, cream egg yolks and agave nectar.
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stir amaretto into melted butter-chocolate mix.
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cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
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stir dry ingredients into that cream.
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fold in egg whites.
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line six cupcake cups with paper liners.
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divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
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fill one dollop of cream cheese filling on top of each portion.
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cover with the second half of the chocolate batter.
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bake at 350u00b0 F (or 320u00b0 F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
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Immediately remove the cakes from the cups and let cool on a rack.
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You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.
