Warm Chocolate and Almond Dessert Cakes
- Melted butter, for greasing
- 60g (3 tbs) butter, chopped
- 2 tbs cocoa powder
- 80g (1/2 cup) pure icing sugar
- 2 tbs plain flour
- 40g (1/3 cup) almond meal
- 2 egg whites, at room temperature
- Freshly brewed coffee, to serve
- Preheat oven to 180°C. Brush twelve 30ml (1 1/2 tbs) mini muffin pans with the melted butter to lightly grease.
- Melt butter in a small saucepan over medium heat. Set aside for 2-3 minutes to cool slightly. Add the cocoa and whisk until smooth.
- Meanwhile, sift icing sugar and flour into a medium bowl. Stir in almond meal. Add egg whites and mix until just combined. Stir in cocoa mixture. Divide cake mixture among greased pans. Bake in preheated oven for 12-15 minutes or until a skewer inserted into centre of cakes comes out clean. Set aside for 4 minutes before turning onto a wire rack. Serve warm cakes with coffee.
prep: 5 mins (+ 5 mins cooling time) leftovers: use almond meal in date & almond baked apples and biscuits.
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