Mini Chocolate Almond Cakes with Blackberry Buttercream and Chocolate Glaze
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (3)

Mini Chocolate Almond Cakes with Blackberry Buttercream and Chocolate Glaze

NUTRITION · PER SERVING—
CAL 39%·PRO 18%
CARBS 82G42% OF CAL
6G FIBER13G OTHER64G TOTAL SUGAR
FAT 48G55% OF CAL
24G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Intensely chocolatey cakes made with almonds and topped with blackberry buttercream and rich chocolate glaze. An elegant, indulgent dessert.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 250 g | 8.8oz plain (dark chocolate, chopped)
  • 250 g | 8.8oz caster sugar
  • 150 g | 5.3oz unsalted butter
  • 125 g | 4oz ground almonds
  • 75 g | 2.5oz plain (all purpose flour)
  • 4 large eggs (separated)
  • 1/2 tsp vanilla paste
  • pinch salt
  • Blackberry buttercream
  • 10 large blackberries (I used frozen)
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • ---
  • 250 g | 8.8oz icing sugar
  • 115 g | 4oz unsalted butter (at room temperature)
  • 2-3 tbsp double cream
  • Chocolate glaze
  • 150 g | 5.3oz plain (dark chocolate, chopped small)
  • 150 g | 5.3oz double cream
  • 1 tbsp golden syrup
  • 2-3 tbsp whole milk to thin glaze (optional)
  • cocoa nibs or edible flowers to decorate (optional)
PREP
—
SODIUM
150MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.