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Mini Almond Cakes with Spiced Chocolate
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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
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
-
01Heat 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.
-
02In 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.
-
03In 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.
-
04With 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.
-
05Bake 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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Reviews
February 27, 2023
Excellent chocolate cakes
The spices were an experiment for me but you were right, they really enhanced the cakes. blooming them makes it even better. Melodie
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.
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Delightful- just enough chocolate flavor and hint of heat from the chipotle powder.