Recipe Image
Gluten Free Vegetarian

Ingredients

For the Dessert

200 g Dark Chocolate (Roughly Chopped)

1 Pinch Sea Salt

1 tsp Water (Boiled)

25 ml Amaretto

1 tsp Instant Coffee Granules

5 Eggs

160 g Unsalted Butter (Cubed)

160 g Ground Almonds

160 g Caster Sugar

For the Icing

60 ml Water

35 g Unsalted Butter (Cubed)

85 g Dark Chocolate

35 g Caster Sugar

35 g Liquid Glucose

1 tsp Vanilla Extract
* Always check the ingredient labels for allgergen information

Don't be tempted to miss the resting stage before the cakes are baked, it's really important to allow the ground almonds to fully absorb the liquids to make the cake as moist as possible.

Chocolate Almond Teacakes

by Dan

Serves 14

Total 55 minutes

Oven Temp 165 °C - 25 minutes

Difficulty Not too Tricky

Chef Yottam Ottolenghi and Helen Goh

Recipe Tag
Cake

Method

  1. To make the teacakes place the butter and chocolate in a large heat proof bowl and melt on a low heat then remove from the heat.

  2. Dissolve the coffee in 1tsp of boiling water and then add to the chocolate mixture along with half the sugar, amaretto and ground almonds.

  3. Separate the egg whites and yolks.

  4. Add the egg yolks to the chocolate mixture and stir until combined.

  5. Whisk the egg whites and salt until soft peaks form. Add the rest of the sugar and continue to whisk until you get a light and dry mix.

  6. Spoon a dollop of the egg white mixture into the chocolate mixture and gently fold to combine. Gently fold in the rest and then set aside at room temperature for an hour.

  7. Grease a muffin tin and spoon the cake mixture in until around two thirds up. Bake for around 20-25 minutes and then leave to cool for 10 minutes before turning out on a wire rack.

  8. To make the water ganache icing boil the sugar and liquid glucose until it's a pale amber colour (around 7 minutes). Remove from the heat and pour in the water and vanilla extract (if it seizes up don't worry, it will loosen up once returned to the boil). Return to the boil and then pour over the chocolate. Stir until the chocolate begins to melt and then add the butter a cube at a time and stir to combine. Pour over the cakes until it dribbles down the sides.