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Mini Flourless Chocolate Almond Cakes

Mar 21, 2011

Mini cakes

Although I had everything else ready, I've been giving it a thought for days on what to write about. I was reluctant to go on and publish something reflecting a bright mood as if there is nothing wrong with the world. On top of that I saw that some food bloggers have respectfully mentioned the disaster in Japan and shared their earnest sentiments, I was worried I'd be taken for a heartless being. But then I figured there really is no proper way of mentioning an incident so grave and wide in impact and doing so may even seem out of place on a food blog, I decided to go ahead and do what I always do. Cooking, taking photographs and writing makes me happy and forget my worries and I hope it puts a smile on people's faces when they run into my blog. And that will be my contribution I thought, in an attempt for self-justification.

The recipe of La Torta Caprese, the flour-free cake of Capri Island was waiting dog-eared in Elle à Table's september issue, waiting to be paid attention to. Because the recipe was straightforward and perfect as it is the first time I tried it, I put it aside until I'm in need for a relatively easy recipe. Spring is at the gate and soon the season of tulips, fresh peas, artichokes and strawberries will dawn on us. Which means I will be too busy with seasonal vegetables and fruits, leaving chocolate a little neglected. So without further ado, here is the delicious chocolate cake, allegedly one can see in any cake shop in Capri. Its richness and moisture is due to the genial replacement of flour with ground almonds. Halving the measurement and breaking it down to small portions seemed appropriate to me given only one little cake is suffice for a trip to chocolate heaven.

I consider almonds to be the best matching ingredient to chocolate. Just like in the financiers recipe, I adore the texture and aroma almonds bring to cakes and sponges and how easily it elevates a simple recipe into something exquisite. This recipe is from Alba Pezone, founder of an Italian Cuisine School in Paris who regularly shares her doable recipes in Elle à Table, a magazine that greatly inspires me.

Mini Chocolate Almond Cakes

makes 7-8 little cakes

Recipe: Alba Pezone, Elle à Table September issue


  • 100 g ground almond
  • 75 g butter
  • 100 g dark chocolate with %70 cocoa essentials, coarsely chopped
  • 25 g caster sugar
  • 25 g powdered sugar + some more for decoration
  • 3 small or 2 large eggs


  1. Preheat the oven to 180C/350F.<
  2. Grease the cake moulds. In a bowl mix ground almonds with powdered sugar.
  3. Melt the chocolate and butter in bain-marie. Remove from heat and leave it in the bain-marie until you make the rest of the preparations.
  4. In another bowl whisk eggs with caster sugar for about 5 minutes until pale and creamy.
  5. With a spatula stir in ground almonds to eggs in circular movements.
  6. With the help of a fork incorporate the melted chocolate and butter together. Thoroughly stir it into eggs and almonds.
  7. Distribute the batter into cake tins. Bake in the oven for 5 minutes. Reduce heat to 160C/320F and continue baking for another 20-25 minutes. The cakes should be remain moist and soft inside. Stick a toothpick and see if it comes out clean. Leave the cakes in their tins for 2 hours to cool and solidify. Before serving sprinkle with crushed almonds and powdered sugar if you like.
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