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Milk Street Recipe
Milk Street Bowtie Mini Almond Cakes with Spiced Chocolate

Mini Almond Cakes with Spiced Chocolate

1 hour

Free

These three-bite sweets are a riff on classic French financiers, almond cakes baked in a shape that resembles gold bars (hence the name). Their interiors are light and moist and the crusts golden and slightly crisp. We flavored ours with cocoa and spices, then baked them in a mini muffin pan. Either Dutch-processed or natural cocoa works, so use whichever you have on hand. Chipotle chili powder gives the cakes an intriguing spiciness; if you don’t have any, substitute ⅛ teaspoon cayenne pepper. Once cooled, the cakes keep at room temperature in an airtight container for up to three days.

100 grams (1 cup) almond flour
43 grams (⅓ cup) all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) salted butter
31 grams (⅓ cup) unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chili powder
1 tablespoon dark rum or bourbon
4 large egg whites
160 grams (¾ cup) white sugar
Ingredients
  • 100

    grams (1 cup) almond flour

  • 43

    grams (⅓ cup) all-purpose flour

  • ½

    teaspoon kosher salt

  • 8

    tablespoons (1 stick) salted butter

  • 31

    grams (⅓ cup) unsweetened cocoa powder

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon chipotle chili powder

  • 1

    tablespoon dark rum or bourbon

  • 4

    large egg whites

  • 160

    grams (¾ cup) white sugar

Directions
  1. 01
    Heat the oven to 375°F with a rack in the middle position. Mist one 24-cup or two 12-cup mini muffin pans with cooking spray. In a medium bowl, whisk together both flours and the salt.
    See Demo
    Dsc 0670
  2. 02
    In a small saucepan over medium-high, melt the butter then continue to cook, swirling the pan often, until fragrant and deep golden brown, 4 to 5 minutes. Remove from the heat and let cool for a few minutes. Stir in the cocoa powder, cinnamon, chipotle powder and rum; set aside.
    See Demo
    Dsc 0680
  3. 03
    In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy. With the mixer running, slowly add the sugar and continue to whip until thick and glossy and hold soft peaks, 2 to 4 minutes. Reduce to low, gradually add the flour mixture and mix until incorporated (it's fine if some streaks remain), about 10 seconds.
    See Demo
    Dsc 0709
  4. 04
    With the mixer still running on low, slowly pour in the butter mixture and mix until homogenous and no streaks remain, about 10 seconds. Using a rubber spatula, fold the batter by hand a few times to ensure the ingredients are well combined, then divide evenly among the prepared muffin cups.
    See Demo
    Dsc 0763
  5. 05
    Bake until a toothpick inserted into the cakes at the center of the pan(s) comes out clean, 10 to 12 minutes. Cool in the pan(s) on a wire rack for 5 minutes. Remove the cakes from the pan(s), then cool completely on the rack, about 30 minutes.
Tip: Don’t overbeat the egg whites or they will become dry, stiff and difficult to incorporate into the base. Properly beaten egg whites should hold a soft, droopy peak when the whisk is lifted. When testing for doneness, make sure to test the cakes at the center of the muffin pan, as they bake slightly slower than the ones at the outside.
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Mini Almond Cakes with Spiced Chocolate

Get Ready to Cook

24

mini cakes

1 hour

Tip

Don’t overbeat the egg whites or they will become dry, stiff and difficult to incorporate into the base. Properly beaten egg whites should hold a soft, droopy peak when the whisk is lifted. When testing for doneness, make sure to test the cakes at the center of the muffin pan, as they bake slightly slower than the ones at the outside.

Ingredients
  • 100

    grams (1 cup) almond flour

  • 43

    grams (⅓ cup) all-purpose flour

  • ½

    teaspoon kosher salt

  • 8

    tablespoons (1 stick) salted butter

  • 31

    grams (⅓ cup) unsweetened cocoa powder

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon chipotle chili powder

  • 1

    tablespoon dark rum or bourbon

  • 4

    large egg whites

  • 160

    grams (¾ cup) white sugar

Step 1 of 5

Prepare the oven and muffin pans

100
grams (1 cup) almond flour
43
grams (⅓ cup) all-purpose flour
½
teaspoon kosher salt

Heat the oven to 375°F with a rack in the middle position. Mist one 24-cup or two 12-cup mini muffin pans with cooking spray.

In a medium bowl, whisk together both flours and the salt.

Step 2 of 5

Brown the butter

8
tablespoons (1 stick) salted butter
31
grams (⅓ cup) unsweetened cocoa powder
½
teaspoon ground cinnamon
¼
teaspoon chipotle chili powder
1
tablespoon dark rum or bourbon

In a small saucepan over medium-high, melt the butter then continue to cook, swirling the pan often, until fragrant and deep golden brown, 4 to 5 minutes.


Remove from the heat and let cool for a few minutes. Stir in the cocoa powder, cinnamon, chipotle powder and rum; set aside.

Step 3 of 5

Whip the egg whites

4
 large egg whites

In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy. With the mixer running, slowly add the sugar and continue to whip until thick and glossy and hold soft peaks, 2 to 4 minutes. Reduce to low, gradually add the flour mixture and mix until incorporated (it's fine if some streaks remain), about 10 seconds.

Step 4 of 5

Add in the butter mixture

With the mixer still running on low, slowly pour in the butter mixture and mix until homogenous and no streaks remain, about 10 seconds. Using a rubber spatula, fold the batter by hand a few times to ensure the ingredients are well combined, then divide evenly among the prepared muffin cups.

Step 5 of 5

Bake the cakes

Bake until a toothpick inserted into the cakes at the center of the pan(s) comes out clean, 10 to 12 minutes. Cool in the pan(s) on a wire rack for 5 minutes. Remove the cakes from the pan(s), then cool completely on the rack, about 30 minutes.

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