These little chocolate cakes are amazing! They are substantial and light all at the same time. Sometimes when you have a mini-cupcake it feels like you haven’t eaten anything, but with these little beauties you’ll know that you’ve had one…but doesn’t mean you won’t be going back for seconds! They keep exceptionally well and I can promise you they’ll all be gone before there even a hint of them drying out.

This recipe yields about 30 mini-cupcakes or 12 cupcakes.

Ingredients
200g dark chocolate, chopped
100g caster sugar
120g unsalted butter
110g ground almonds
4 eggs, separated
Ganache
50ml cream
100g dark chocolate, chopped
sprinkles

Method
Preheat the oven to 180°C. Line muffin or mini-muffin tray with patty pans.

Roughly chop the chocolate and melt in a double boiler with the sugar and butter. Once melted, set aside to cool for 5 minutes.

Add the ground nuts and stir well. Beat in egg yolks, one yolk at a time, until well combined.

Whisk egg whites to stiff peaks. Stir a large spoonful through the chocolate mixture to lighten it up. Gently fold the remaining egg whites through.

Spoon the mixture into lined mini-cupcake moulds and bake for about 15 minutes. Be brave and remove them from the oven while they are still slightly squidgy in the middle. If making cupcakes bake for 25-30 minutes.

Once cooled, top with chocolate ganache and sprinkles! These little delights don’t necessarily need the ganache, it’s your choice!

This recipe was adapted from Jill Dupleix.

Want something else chocolatey? Try these pain au chocolat!

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