I can’t resist tormenting my work colleague Paul by making these cakes and watching him try to resist taking a bite! These little cakes will stay moist at room temperature or in the refrigerator for up to a week.
310 g (11 oz) marzipan (50% almonds)
60 g (21/4 oz) Dutch-process cocoa powder, sifted
170 g (6 oz/about 3) whole eggs, lightly beaten
85 g (3 oz) unsalted butter, just melted and not too hot
icing (confectioners’) sugar, for dusting
ALMOND CHOCOLATE CAKE
To make the almond chocolate cakes, preheat the oven to 165°C (320°F). Put the marzipan and sifted cocoa powder in the bowl of an electric mixer with a paddle attachment and mix on low speed until combined. Slowly add the egg in stages to the marzipan mixture, mixing well after each addition and scraping down the side of the bowl. Slowly add the melted butter, scraping the bowl down as you go. Evenly divide the mixture between 12 holes in a greased or non-stick cupcake tray. Bake for approximately 12–15 minutes until it bounces back when touched. Remove from the oven and leave in the tin to cool at room temperature. Remove the cakes from the tray and make a 1.5 cm (5/8 inch) hole in the centre of the top of each cake with the handle of a teaspoon. Dust with icing sugar.
200 g (7 oz) frozen or fresh raspberries
125 g (41/2 oz) caster (superfine) sugar
To make the berry jam, put the raspberries in a saucepan over medium heat and bring to the boil, while stirring. Add the caster sugar, still stirring, and bring the mixture back to the boil. Continue to boil until you reach 102°C (216°F). (If you don’t have a thermometer, you can test the jam by dropping a small amount on a chilled plate and checking the consistency — it should just hold its shape.) Spoon a small amount of jam onto the top of each chocolate cake. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
Recipe and image from Chocolate by Kirsten Tibbals (Murdoch Books) $49.99. You can buy the book here.
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