-
1
The night before, chill the squares of dark and white chocolate in the freezer.
-
2
On cooking day, preheat the oven to 400F.
-
3
Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
-
4
Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency.
-
5
Divide this mixture into 2 and have it in 2 different bowls.
-
6
Whip the flour and 3 eggs in one bowl.
-
7
Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
-
8
Each chocolate batter will make 7 little cakes, a total of 14.
-
9
Use muffin pans, or something shallower.
-
10
They should be buttered.
-
11
Silicone pans will work well and should be lightly buttered.
-
12
From each chocolate bowl, pour the batter into 7 little recipients.
-
13
Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
-
14
Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
-
15
After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
-
16
Place them into paper cups.
-
17
Serve warm.
