This is a Jill Dupleix recipe. I have many recipes for flourless chocolate and almond cakes and they are all delicious. But I thought I would give this a go because they are teeny tiny, quicker to bake and look lovely served up on a big plate swimming in a pool of cream or creme anglaise.
little chocolate cakes
(Jill Dupleix care of her website)
200g bittersweet dark chocolate, roughly chopped
100g caster sugar
100g ground almonds
4 large eggs, separated
icing sugar for dusting
Preheat the oven to 180C and butter 12 muffin moulds.
In a heatproof bowl combine the chocolate, sugar and butter and sit over a pan of simmering water. Stir as it melts into a smooth and glossy sauce. Remove from the heat and cool for 5 minutes.
Add the ground almonds, and stir well. Beat in the egg yolks, one by one, until well-mixed.
Place the egg whites in a large dry bowl and beat until stiff and peaky then stir a large spoonful of egg white into the chocolate mixture. Then gently fold in the remaining egg white.
Spoon mixture into the muffin moulds and bake for 25 to 30 minutes. Leave to cool for 10 minutes before removing from moulds. Serve warm dusted with icing sugar with cream or creme anglaise or at room temperature just as they are.
Jill suggests you bake them for 25 – 30 minutes. I went for 20 minutes and that was enough because you still want them squidgy inside. I made 2 batches. One in a small cupcake tin and the other in a friand pan. The friand shape is my favourite. I am freezing the second batch for a dessert next week.
They were enjoyed down to the last crumb!