Flourless Chocolate Mini Cakes

Instructions

1. Place the butter and chocolate in a microwaveable safe bowl. Microwave the butter and chocolate mixture in 20-30 second increments, stirring with a rubber spatula after each heating to combine and melt evenly. You may also opt to melt the butter and chocolate over a pan of simmering water until melted and smooth.
2. Remove from heat. Stir in half of the sugar and the and dissolved coffee, Amaretto or Kahlua, almond meal and 5 egg yolks. Stir to combine.
3. Place the egg whites and the salt in the bowl of an electric mixer. Use the whisk attachment and begin to beat on high speed for about a minute until soft peaks form. Slowly add remaining sugar and beat for 3-4 minutes until the mixture is light and dry.
4. Spoon one dollop of the egg whites in to the chocolate and fold to combine well. Set aside to rest for one hour.
5. Preheat oven to 350. Melt a little extra butter and brush the muffin tin with the butter. Drain away the extra by turning the pan upside down on paper towels.
6. Once the batter has rested, spoon it carefully trying not to deflate, into the muffin tins until they are about three quarters full. Bake for 20-25 minutes rotating halfway through or until a skewer or toothpick inserted into the cakes comes out clean.
7. Remove from oven and allow to cool in the tins for about 10 minutes. Invert molds or use a knife to carefully loosen the cakes and lift them from the molds. Set aside to cool .
8. You may just sprinkle the cakes with powdered sugar or drizzle them with chocolate ganache. Chocolate heaven!

• Recipe Type : All Recipes, Sweets