So, I may have missed the deadline for Sugar High Friday: The Chocolate Sessions, but that doesn’t mean I can’t post about this mini chocolate cake recipe now, does it? Despite my numerous claims that I’m not a chocoholic (I’m not – promise!), I find myself drawn to cooking with it again and again.
I prefer cooking with dark chocolate so even if the end result is something far too rich for my tastebuds, there is something to be said for the allure of creating a chocolate concoction – the glossy sheen as it melts, the warming scent that permeates the kitchen as it cooks, and finally, the intense flavour and sugar rush experienced as you devour a bite of your chocolatey friend.
Fudgy Mini Chocolate Cakes Recipe for Chocoholic
Mmmmmmm… This is by far one of the most intensely chocolatey things that I have ever made, bar none. Being flourless, it is a fairly compact cake and I think that just serves to make the chocolate flavour even stronger!
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I’d even contemplate calling it orgasmic, as a few bites of this may send your senses reeling and render you incapable of doing anything but grinning like an idiot with a goofy smile pulled across your face from corner to corner.
Heed my warning, folks. This is not a mini chocolate cake for the timid or soft-hearted.
Even a few days after this has been made, it’s still obscenely moist and fudgy
This mini chocolate cake recipe was pulled directly from ‘Totally Simple Food‘ by Jill Dupleix and has not been changed in a single way as I think this is utterly perfect as it is. If a chocolate mud cake and a chocolate brownie eloped into the sunset.
This mini chocolate cake would be their love child as it combines the best of both worlds – its crumb is slightly like that of a dense chocolate cake, but has the sticky fudginess that you get with a brownie. And, as an added bonus, it’s safe for coeliacs as it’s flourless – how good can this get???
At this point I’m going to stop gasbagging and just give you the recipe, with a recommendation and a warning. This is one heck of a chocolate hit. Beware.
Mini Chocolate Cakes Recipe Ingredients
(from Totally Simple Food by Jill Dupleix)
- 200g dark, bitter chocolate
- 100g caster sugar
- 120g butter, plus extra for buttering moulds
- 100g ground almonds
- 4 eggs, seperated
- Pure icing sugar, for dusting
How to Make Mini Chocolate Cakes Recipe
1. Preheat oven to 180 degrees C and lightly butter a tray of large muffin moulds.
2. Roughly chop the chocolate and melt in a bain marie. Then add the sugar and butter to the chocolate in the bain marie and stir till well combined and you have a smooth, glossy sauce. Remove from heat and cool for 5 minutes.
3. Add the ground almonds and stir in till evenly mixed in, then beat in the egg yolks one at a time till combined.
4. Place the egg whites in a large dry bowl and beat till you have stiff peaks. Stir a large spoonful of the egg whites into the chocolate to lighten it, then gently fold in the remaining egg whites with a large rubber spatula.
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5. Spoon the mixture into the muffin moulds, and bake for 25-30 minutes.
6. Leave to cool for 10 minutes (don’t worry if they sink a little in the middle, this is perfectly natural) and serve at room temperature with a light dusting of icing sugar.