Mint Chocolate Cakes
5,0 / 10
ready in 1 hr
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Butter small moulds or oven-proof cups and line them with flour.
Cream together the butter and sugar, and gradually stir in the egg yolks. Mix together the flour, almonds and baking powder, sieve over the butter and egg mixture and stir in. Whisk the egg whites with a pinch of salt until stiff and fold into the mixture. Likewise fold in the roughly chopped mint chocolate.
Spoon the mixture into the moulds or cups to 3/4 full. Bake in the oven for 25-30 minutes, testing with a skewer. Remove the cooked cakes from the oven and leave to cool.
Whip the cream with the icing sugar until stiff and fold in the finely chopped mint chocolate. Top each cake with a blob of cream and serve garnished with mint.