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Mini Chocolate Almond Cakes

Soft, rich chocolate cakes topped with a luscious blackberry buttercream and a glossy chocolate glaze. A perfect treat for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 10 pieces

Ingredients
  

For the cake

  • 250 g plain dark chocolate, chopped
  • 250 g caster sugar
  • 150 g unsalted butter
  • 125 g ground almonds Can substitute with almond flour for a smoother texture.
  • 75 g plain all-purpose flour Can substitute with gluten-free flour blend.
  • 4 large eggs, separated
  • 1/2 tsp vanilla paste
  • pinch salt

For the blackberry buttercream

  • 10 large blackberries (frozen) Can substitute with raspberries for a different flavor.
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 250 g icing sugar
  • 115 g unsalted butter at room temperature
  • 2-3 tbsp double cream

For the chocolate glaze

  • 150 g plain dark chocolate, chopped small
  • 150 g double cream
  • 1 tbsp golden syrup
  • 2-3 tbsp whole milk (optional)

For decoration

  • Cocoa nibs or edible flowers Optional for decoration.

Instructions
 

Preparation

  • Preheat the oven to 180°C (350°F). Grease a mini sandwich tin with butter or line a muffin tin with cupcake cases.
  • In a mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Set aside.
  • Melt the chopped chocolate and butter in a saucepan over low heat. Once melted, remove from heat and let cool briefly.
  • Stir the egg yolks, vanilla paste, and caster sugar into the cooled chocolate mixture. Sift in the ground almonds and flour, stirring until smooth.
  • Fold in one-third of the beaten egg whites to loosen the batter, then gently fold in the remaining egg whites.
  • Pour the batter into your prepared tin, filling each cup halfway.

Baking

  • Bake for 20-45 minutes until a toothpick inserted into the center comes out clean. Allow to cool in the tin for a bit before transferring to a wire rack.

Buttercream preparation

  • Boil the blackberries with granulated sugar and water until soft in a small saucepan. Strain to reserve the syrup.
  • In a mixing bowl, beat the icing sugar and room temperature butter until fluffy, gradually adding the double cream and blackberry syrup.

Glaze preparation

  • Heat the double cream and golden syrup in another saucepan. Pour over the chopped chocolate and stir until smooth.

Assembly

  • Layer cakes with the blackberry buttercream, drizzle the chocolate glaze on top, and decorate with cocoa nibs or edible flowers if desired.

Notes

Store in an airtight container at room temperature for up to 2-3 days, or freeze well-wrapped for longer storage. Serve on a beautiful platter dusted with powdered sugar, with whipped cream or fresh berries if desired.
Keyword Almond, Blackberry, Cake, Chocolate, Dessert