Sift the rice flour, cocoa, and baking powder.
In a bowl, mix the eggs, brown sugar, and oil.
Add the almond flour and sifted flours, and continue mixing while gradually adding the water.
Pour the batter halfway into the muffin cups, add the jam, and top with more batter, keeping below the edge of the cups.
Bake at 180°C for about half an hour in a preheated oven.
Remove the muffins from the oven and let them cool. Pour melted dark chocolate over the muffins.
Melt the dark chocolate in a bain-marie. Decorate as desired.
Italy, Campania
