Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Mini Almond Cakes with Spiced Chocolate
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
-
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.
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 & PRINTReviews
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
September 25, 2023
Excellent, and easy
I just made these an hour ago and love them. They are pretty easy to make and they have excellent flavor and texture. I’m avoiding the kitchen where they are still on the cooling rack. I made these using leftover egg whites I had from making pasta last week. Handy way to use them up. The addition of chili powder is unusual but I like the subtle hint I taste of it. I hadn’t chipotle, just the common chili powder you find in markets. It worked fine. No heat but nice taste.
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Delightful- just enough chocolate flavor and hint of heat from the chipotle powder.