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.
Step 1
Heat the oven to 375°F with a rack in the middle position. Mist one 24-cup or two 12-cup mini muffin pans with cooking spray.
In a medium bowl, whisk together both flours and the salt.
Step 2
In a small saucepan over medium-high, melt the butter then continue to cook, swirling the pan often, until fragrant and deep golden brown, 4 to 5 minutes.
Remove from the heat and let cool for a few minutes. Stir in the cocoa powder, cinnamon, chipotle powder and rum; set aside.
Step 3
In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy. With the mixer running, slowly add the sugar and continue to whip until thick and glossy and hold soft peaks, 2 to 4 minutes. Reduce to low, gradually add the flour mixture and mix until incorporated (it's fine if some streaks remain), about 10 seconds.
Step 4
With the mixer still running on low, slowly pour in the butter mixture and mix until homogenous and no streaks remain, about 10 seconds. Using a rubber spatula, fold the batter by hand a few times to ensure the ingredients are well combined, then divide evenly among the prepared muffin cups.
Step 5
Bake until a toothpick inserted into the cakes at the center of the pan(s) comes out clean, 10 to 12 minutes. Cool in the pan(s) on a wire rack for 5 minutes. Remove the cakes from the pan(s), then cool completely on the rack, about 30 minutes.
