Steamed Mini Chocolate-Almond Cakes
Preheat the oven to 180°C (approximately 350°F). Brush 6 ramekins with butter and sprinkle with sugar.
Finely grind the chocolate cornflakes. Finely chop the chocolate and melt in a heatproof bowl over a hot water bath along with the butter and 40 grams (approximately 1 1/2 ounces) sugar and beat until creamy. Remove from the heat. Separate the eggs. Gradually add the yolks to the chocolate mixture, then add the cornflakes, almond, cocoa powder, rum flavoring and 1 pinch of salt and mix to combine.
Beat the egg whites with the remaining sugar until stiff and carefully fold into the batter.
Fill the ramekins two-thirds up with the batter and place in a roasting pan. Pour hot water to come halfway up the sides of the ramekins and bake until set, about 25 minutes.