Mini Chocolate Glazed Cakes
ready in 1 hr 15 min.
- For the dough
- ¾ cup Dark chocolate (at least 50% cocoa)
- 1 cup soft butter (scant)
- 4 eggs
- ¾ cup sugar
- 1 ½ cups all-purpose flour
- ⅔ cup finely chopped almonds
- 2 teaspoons Baking powder
- 2 teaspoons cocoa powder
Heat the oven to 180°C (170°C in a fan oven), 350°F, gas 4.
Butter and flour the cake tines. Melt the dark chocolate with the butter in a bowl over a pan of hot, not boiling, water.
Beat the eggs with the sugar until fluffy. Add the melted chocolate and beat until mixed. Mix the flour with the almonds, baking powder and cocoa and stir into the egg mixture.
Divide the dough between the cake tins, smooth the tops and bake for 25-30 minutes. Let the cakes cool briefly in the tins, then remove from the tins and let cool completely.
Melt the couverture chocolate in a bowl over a pan of hot, not boiling, water. When the bundt cakes are cool, spread the icing over them and decorate with silver balls.