I haven’t made these little cakes in three years, and I’d forgotten how good they are. The last time I blogged about them there was a flurry of communal internet baking, with my friends Joanna and Heidi both trying out the recipe with great success.
I’d also forgotten how quick and easy they are to make – I had fifteen minutes yesterday to get something into the oven, and a quick peruse of our Cakes and Cookies archive turned these up.
This time I made them with luxurious Amedei ‘9’ chocolate – a blend sourced from nine different plantations – clocking in at a dark 75% cacao. The end results were moist, moreish and very grown up, with a soft, tender crumb…
Here’s the recipe again:
Little Chocolate Cakes
(originally by Jill Dupleix)
- 200g (7 oz) dark chocolate, chopped or in callet form (I used Amedei ‘9’, a 75% cacao blend)
- 100g (3½ oz) caster sugar (superfine sugar)
- 120g (½ cup) unsalted butter, chopped
- 100g (3½ oz) blanched almond meal (ground almonds)
- 4 large (59g) free range eggs, separated
- icing sugar, for dusting (confectioner’s sugar)
1. Line 12 muffin pan holes with paper liners. Preheat the oven to 180C/360F or 160C/320F with fan.
2. Place the butter, chocolate and caster sugar in a large pyrex mixing bowl and melt them together in the microwave, using short bursts on high and stirring frequently (alternatively, use a double boiler on the stove). Be careful not to scorch the chocolate. The mixture should be smooth and glossy. Allow to cool slightly.
3. Stir the almond meal into the chocolate mixture, then beat the egg yolks in one at a time.
4. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Stir a large spoonful of the beaten egg whites into the chocolate mixture to loosen it, and then gently fold in the remainder.
5. Divide the mixture evenly between the 12 muffin liners, and bake for 25 – 30 minutes. The cakes will rise a little as they bake, but flatten as they cool. Be careful not to overcook them. Allow the cakes to rest in the muffin pans for 10 minutes before transferring them to a wire rack to cool completely. Dust with icing sugar before serving.
These little cakes are easy to make, gluten-free, and the perfect accompaniment to a cup of tea or coffee. Because there are so few other ingredients, the flavour of the chocolate really shines – it’s a great recipe for showcasing a special blend. I hope you enjoy them as much as we did!