Recipe from Laura Adrian, of Hidden Kitchen
This recipe makes sixteen small cakes (using 2 ounce ramekins), but Laura noted that it would likely make eight to ten larger (using 4-6 ounce ramekins). Only fill the molds up two-thirds of the way full since the cakes are rich.
Note the quantity of white chocolate is for the already caramelized white chocolate, so start the caramelization with more white chocolate than the finished amount, to allow for reduction and "spoon lick-loss", as I call it. You can make the white chocolate in advance; it'll firm up, but can be rewarmed in a microwave oven or set over simmering water.
6 ounces (1 1/2 cups, 170g) almond flour (see Note)
3/4 cup (110g) all-purpose flour
1/2 teaspoon sea salt
12 ounces (340g) caramelized white chocolate, warm
1 1/2 ounces (45g) salted or unsalted butter, melted
3 tablespoons (45g) sugar
4 large eggs, at room temperature
1. Preheat the oven to 375ºF (190ºC).
2. Generously butter sixteen 2-ounce ramekins, or similar-sized molds, and set them on a baking sheet.
3. Whisk together the almond flour, all-purpose flour, and salt in a bowl and set aside.
4. In a medium bowl, whisk together the white chocolate with the melted butter and sugar. Add in the eggs one at a time, until they're completely incorporated. The mixture may be lumpy, which is normal.
5. Stir in the flour mixture with a spatula just until no specks of flour remain.
6. Spoon the batter into the butter molds, filling them no more than two-thirds full.
7. Bake for 12 to 15 minutes, until the cakes are still quite soft in the center, but firm at the edges.
8. Remove from the oven and when cool enough to handle, run a small knife around the outside of the cake to loosen it from the mold, then turn the cake out onto a serving plate.
Note: Also called almond meal or ground almonds, almond flour is simply pulverized almond. It's available in specialty stores, including Trader Joe's and online at King Arthur Flour and Amazon. You can make your own by pulverizing sliced blanched almonds in a food processor with the sharp blade attachment (measuring by weight) with the flour and salt, until finely ground.
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