2 hours ago
Tuesday, May 15, 2012
Who doesn't love a warm gooey chocolate cake after dinner?
These were so simple. The orange zest and almond meal make these cakes better than the usual flourless chocolate treat....and they are cupcakes. Win win.
I substituted a cup of Trader Joe's almond meal in for the ground almonds, which worked perfectly.
These little beauties were a big hit.
1 cup blanched almonds (I used Trader Joe's almond meal)
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
4 large eggs, separated
1 cup sugar, divided
2 teaspoons finely grated orange peel
whipped cream or vanilla ice cream on the side
Preheat oven to 350°F.
If not using almond meal, place almonds in processor. Using on/off turns, blend until nuts are coarsely ground.
Line 12-cup muffin pan with paper liners.
Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer.
Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes.
Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture.
Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form.