Mini Chocolate and Chili Caprese Cakes
Category: Desserts
Servings: 4
These Mini Chocolate and Chili Caprese Cakes are an exquisite blend of rich dark chocolate, almond flour, and a subtle kick from chili powder. Paired with the smoothness of Greek yogurt and topped with fresh raspberries, this dessert is a delightful surprise for your taste buds. The slight heat from the chili, combined with the sweetness of chocolate, creates a truly unique experience that will leave you craving more. Perfect for a small gathering or an intimate dinner, these individual cakes are decadent yet light, offering a luxurious treat in a compact size.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 115g |
| Almond flour | 115g |
| Powdered sugar | 115g |
| Butter | 115g |
| Egg whites | 100g |
| Egg yolks | 60g |
| Potato starch | 20g |
| Baking powder | 3g |
| Chili powder | 2g |
| Salt | 1 pinch |
| Unsweetened cocoa powder | 10g |
| Greek yogurt | 100g |
| Fresh mint | to taste |
| Additional powdered sugar | to taste |
| Fresh raspberries | to taste |
Instructions
-
Prepare the Ingredients: Start by grating the dark chocolate and setting it aside. Cut the butter into small cubes and place it into a bowl. The butter should be soft, yet still firm enough to hold its shape. Add half of the powdered sugar to the butter.
-
Mix Wet Ingredients: To the butter and sugar mixture, add a pinch of salt and the egg yolks. Use a hand mixer or whisk to combine the ingredients. Continue to mix for about 5 minutes until the mixture is light, fluffy, and smooth.
-
Combine Dry Ingredients: In a separate bowl, add the almond flour and chili powder. Gently mix to combine, then add the grated chocolate to this mixture. Sift the potato starch, baking powder, and cocoa powder into the dry ingredients and mix well.
-
Prepare Egg Whites: In a clean bowl, beat the egg whites with the remaining powdered sugar. Whisk until the egg whites form a “bird’s beak” consistency—firm but not too stiff.
-
Combine Wet and Dry Ingredients: Gently fold in one-third of the beaten egg whites into the butter and egg yolk mixture. Use a spatula to carefully incorporate the egg whites by folding from the bottom up. Add one-third of the dry ingredients and fold again until just combined. Repeat this process until all the egg whites and dry ingredients have been added.
-
Prepare the Molds: Grease four 10 cm diameter molds with butter. Evenly distribute the batter among the molds, filling them to about three-quarters full.
-
Bake: Place the molds on a baking sheet and transfer them to a preheated oven at 180°C (350°F). Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
-
Serving: Once baked, allow the mini caprese cakes to cool slightly before removing them from the molds. Serve them topped with a dollop of Greek yogurt, a sprinkle of powdered sugar, fresh mint leaves, and a few raspberries for added flavor and decoration.
These mini chocolate and chili caprese cakes are a perfect fusion of heat and sweetness, creating a memorable dessert experience that will surely impress your guests. Enjoy the rich chocolate flavor combined with a subtle chili warmth, finished off with refreshing Greek yogurt and mint.
