Chocolate has always been a weakness of mine, but I had it under control; I just had to look to the other side of the supermarket's aisle when going shopping... but lately, I'm reading all this new stuff about it... things such as: it's not demonstrated that chocolate causes acne, 100 grs of 70% Cocoa Chocolate has more iron than 100 grs of lentils, Cocoa contains polyphenols: antioxidants related to the prevention of atherosclerosis and the occurrence of some cancers. You don't have to be Sherlock Holmes to imagine why I ended up baking these delicious Mini Chocolate cakes with almonds and orange!
It was hard to wait until they cooled down. They were absolutely delicious! However, since I used almonds flour instead of wheat flour, one of these would be enough for a tea or coffee break. In order to make them lower in calories I used margarine instead of butter and fructose instead of sugar. Kids would love it in a party too and if you think they wouldn't go for the bitter orange marmalade as a toping you can change it for some melted chocolate.
Ingredients for 12 mini cakes: 170 grs of ground almond (almond flour), 180 grs of 70% cocoa chocolate, 6 eggs, 135 grs of sugar, 80 grs of butter, 2 coffee spoons of orange zest, some bitter orange marmalade and some toasted almonds pieces.
- Melt the chocolate together with the butter in a pot at very low heat. Meanwhile prepare the orange zest: wash under tap water first and dry with a kitchen cloth.
- Beat the egg yolks with the sugar until they get creamy and white. Add the orange zest and the almond.
- When the chocolate is not that hot add pour it in and mix it all until you get a thick paste.
- Beat the egg whites to soft peaks and carefully add to the previous paste.
- Preheat the oven at 180ºC.
- Pour the mixture inside silicone moulds. Bake for 35 minutes.
- Use the marmalade and the toasted almonds for the toping.
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