Mini Almond Cakes with Spiced Chocolate
- Makes24 mini cakes
- Cook Time1 hour
- 2
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.