Mini chocolate almond tortes

By Mary Berg
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  • 1/3 cup almond flour (75 grams) for cakes + 1/4 cup almond flour (60 grams) for dusting (135 grams total)
  • 3 eggs, separated
  • 1/2 teaspoon (3 grams) salt
  • 1 tablespoon (15 grams) + 2/3 cup (150 grams) granulated sugar (165 grams total)
  • 1/2 cup (115 grams) unsalted butter, room temperature
  • 115 grams dark chocolate, melted
  • 1/2 teaspoon (3 grams) instant espresso powder
  • 2 tablespoons (30 milliliters) almond liqueur
  • 1/4 teaspoon (2 milliliters) almond extract
  • 1/2 cup (56 grams) cake and pastry flour

Ganache glaze:

  • 60 grams dark chocolate, finely chopped
  • 2 tablespoons (30 milliliters) almond liqueur
  • 3 tablespoons (45 grams) unsalted butter
  • 1/2 teaspoon (3 grams) vanilla extract
  • 1/8 teaspoon (1 gram) salt

To decorate:

  • Sliced almonds, lightly toasted.



  1. Heat oven to 350°F (176°C). Spray a 12-cup muffin tin with cooking spray. Sprinkle each cup with a teaspoon of almond flour to coat. Tap out any excess; set aside.
  2. Using a hand mixer, beat egg whites and salt together in a large bowl until soft peaks form. With the hand mixer running, sprinkle in one tablespoon sugar in and beat until stiff peaks. Transfer to a separate bowl and set aside.
  3. Using the same bowl as step 2, combine remaining sugar and butter. Beat on high until light and fluffy, about two minutes.  Add in three egg yolks. Scrape down bowl and continue to beat until the mixture is light, about two minutes. Slowly add melted chocolate until combined.
  4. Combine espresso powder, liqueur and almond extract in a small bowl. Stream into chocolate mixture (large bowl), beating well to combine.
  5. Whisk together flours (1/2 cup cake and pastry flour, 1/3 cup almond flour) in a new medium bowl.
  6. Fold 1/3 of the egg whites mixture from step 2 into the chocolate mixture, gently fold in half of the flour mixture from step 5, followed by another third of the whites mixture. Gently fold in the last half of the flour mixture, followed by the final third of the white mixture.
  7. Divide batter into muffin tins and bake until set and no longer shiny, about 13 to 15 minutes. Cool in pan for ten minutes, then run a knife around the edge of tins and flip cakes out onto a cooling rack. Cool completely before serving.

Ganache glaze and decoration:

  1. Melt together chocolate, liqueur and butter in a medium bowl set over a pot of gently simmering water. Cool for five minutes; stir in vanilla and salt.
  2. Cool to room temperature before spooning over cakes and sprinkling with toasted almonds. 

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