I made these awesome cups of yumness a few days ago. Wasn't expecting them to be quite as rich as they were, but that's not a bad thing. They're great for dessert, served hot with ice-cream, cream or custard. The texture is amazing: they're firm on the outside and soft on the inside with a marshmallowy kind of feel (due to the whipped egg whites, i reckon). I love the orangey taste and the bits of orange rind.
Here's the recipe from Epicurious, a great site for all sorts of recipes:
Ingredients
1 cup blanched almonds
8 ounces (180g)bittersweet or semisweet chocolate, chopped
1/2 cup (115g) unsalted butter
4 large eggs, separated
1 cup sugar, divided
2 teaspoons finely grated orange peel
Whipped cream or vanilla ice cream
Preheat oven to 350°F (180°C). Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground.
Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes. Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture.
Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold egg-white mixture into chocolate mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Serve warm with whipped cream or ice cream.
DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm in microwave in 10-second intervals before serving.
It made about 18 cupcakes, and I used about double the amount of orange peel. It's quick and simple to make. Try it and let me know what you think :)
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