Join! 12 weeks for $1

Mini Almond Cakes with Spiced Chocolate

24 mini cakes

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

24

mini cakes

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.

1 hour

Ingredients

  • 100

    grams (1 cup) almond flour

  • 43

    grams (⅓ cup) all-purpose flour

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Christine H.

Delightful- just enough chocolate flavor and hint of heat from the chipotle powder.

Laura R.

I would rate these as excellent. Perfectly light and chocolaty. I was a bit skeptical about the chipotle chili powder, but I followed the ingredients exactly (choosing dark rum over bourbon), and it gives just the right amount of spicy to it...not at all overt or overwhelming. I use convection bake and my muffin tins were dark nonstick, so I did lower my oven temperature to 350. I checked them at 9 minutes. Mine took 10 1/2 minutes to be cooked perfectly. I would definitely recommend these. I would also recommend reading all the instructions, including the notes, very carefully. It's not hard working with egg whites, but you do have to be careful. Another tip would be to make sure all your ingredients are measured out prior to beating your egg whites.