Mini Chocolate Almond Tortes Image

Mini Chocolate Almond Tortes

Mary's Kitchen Crush - "Book Lunch"

Prep Time
Cook Time



  • ¼ cup (60g) almond flour, for dusting
  • 3 eggs, separated
  • ½ teaspoon (3g) salt
  • 1 tablespoon(15g) + 2/3 cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, room temperature
  • 115 g dark chocolate, melted
  • ½ teaspoon (3g) instant espresso powder
  • 2 tablespoons (30ml) almond liqueur
  • ¼ teaspoon (2ml) almond extract
  • 1/3 cup (75g) almond flour
  • ½ cup (56g) cake and pastry flour

Ganache Glaze

  • 60 g dark chocolate, finely chopped
  • 2 tablespoons (30ml) almond liqueur
  • 3 tablespoons (45g) unsalted butter
  • ½ teaspoon (3g) vanilla extract
  • 1/8 teaspoon (1g) salt
  • To decorate: Sliced almonds, lightly toasted



  1. Heat oven to 350F (176C). 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. Beat egg whites and salt together in a large bowl with a hand mixer until soft peaks. With hand mixer running, sprinkle in 1 tablespoon sugar; beat until stiff peaks. Transfer to a separate bowl and set aside.
  3. Using the same bowl, combine remaining sugar and butter. Beat on high until light and fluffy, about 2 minutes. Add in 3 egg yolks. Scrape down bowl and continue to beat until the mixture is light, about 2 minutes. Add melted chocolate slowly until combined.
  4. Combine espresso powder, liqueur and almond extract in a small bowl. Stream into chocolate mixture, beating well to combine.
  5. Whisk together flours in a medium bowl.
  6. Fold 1/3 egg whites into chocolate mixture, then gently fold in half flour mixture, followed by another third of the whites. Repeat additions, ending with egg whites.
  7. Divide batter into muffin tins and bake until set and no longer shiny, about 13 to 15 minutes.
  8. Cool in pan for 10 minutes, run a knife around the edge of pan and flip cakes out onto a cooling rack to cool completely.

Ganache Glaze

  1. Melt together chocolate, liqueur and butter in a medium bowl set over a pot of gently simmering water.
  2. Cool for 5 minutes; stir in vanilla and salt.
  3. Cool to room temperature before spooning over cakes and sprinkling with almonds.