Bite-sized sweet things are extra welcome in summer - with picnics, potlucks, and al fresco suppers on the porch, we like to make small sweet things that don't need fork or spoon. But you don't have to sacrifice elegance for finger-sized foods. These little almond cupcakes are not too sweet, with a tender, nutty crumb. The very dark chocolate ganache and whipped cream make them rich, creamy, and wonderful for a small after-dinner treat.
Almond Bites with Dark Chocolate Ganache about 2 dozen mini-cupcakes
4 eggs 1 cup sugar 1 teaspoon vanilla 1 cup flour 1 cup almond meal 1/4 teaspoon salt 1 1/2 teaspoon baking powder 1/2 cup milk
6 tablespoons unsalted butter 7 ounces good quality dark chocolate, coarsely chopped 1 teaspoon vanilla
1 cup heavy cream, whipped Chocolate-covered almonds for garnish
Grease mini cupcake molds or line with papers. Heat the oven to 375ºF. Beat the eggs until yellow and ribboned and grown in volume. Beat in the sugar and vanilla. Sift together the flour, almond meal, salt and baking powder, then add to the eggs, alternating with the milk. Beat for several minutes, then pour into the pans.
Bake for about 20 minutes, or until a skewer comes out clean. Let cool completely in the pans.
Melt the butter and chocolate together, stirring until smooth. Stir in the vanilla. Keep warm. Pour the ganache over the cupcakes and smooth. Let cool. Whip the whipped cream and dollop on top with a chocolate-covered almond.