You all know I’m a sucker for easy desserts. I mean, doesn’t it make entertaining a little more fun and a little less daunting when you know enjoyment outweighs prep?
This is one of my favorites easy desserts because it’s dense and fudgy and done within an hour. You can serve it as is or add it to a platter with assorted chocolates, fruits and candied nuts to easily feed a crowd.
Chocolate Almond Mini Cakes
Serves 8 | Adapted from Jacque Pepin’s Beautiful Desserts
7 ounces pure almond paste
3/4 cup granulated sugar
1 stick (4 ounces) unsalted butter
1 large egg
1/2 cup unsweetened cocoa powder
2/3 cup cake flour
1/4 cup milk
Preheat the oven to 375°. Butter and flour your pan. Note, I used a popover pan, but, a muffin pan would work equally well. Line the bottom of the popover or muffin pan with a round of parchment to prevent sticking.
In a medium bowl, using an electric mixer, beat the almond paste with the sugar until blended. Beat in the butter and then the egg. Sift the cocoa powder with the cake flour. Add the dry ingredients to the batter alternately with the milk.
Scrape the batter into the popover or muffin pan filling each 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. While cakes are still hot, use a spoon to put a shallow well in the center of the mini cake to allow for a resting place for the Orasella cherry. Let cake cool in the pan for 10 minutes, then unmold.
As for toppings, it’s your choice. Top with an Orasella cherry, a dusting of powdered sugar, whip cream, toasted almonds or a drizzling of Orasella syrup.