If you can melt butter, you can make these cakes. Be brave and pull them out of the oven while they’re still squidgy in the middle, for a dense, fudgy, heavenly treat.
Add the ground almonds and stir well. Beat in the egg yolks, one by one, until well mixed.
Place the egg whites in a large dry bowl and beat until stiff and peaky. Stir a large spoonful of egg white into the chocolate mixture to lighten it, then gently fold in the remaining egg white.
Spoon the mixture into lightly buttered large muffin moulds, or a 12-hole muffin tray lined with doubled muffin paper cases, and
Leave to cool for 10 minutes before removing from the moulds. Serve at room temperature, dusted with icing sugar, or store in an airtight tin for up to 3 days.
© 2002 Jill Dupleix. All rights reserved.