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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.

About one cup (250ml)

The original recipe said it should take 20 to 30 minutes at a slightly-higher oven temperature. Mine took about twice that long, but I baked it a lower temperature since I was concerned about overcooking the white chocolate. Note that this is a recipe more about technique than one to be followed strictly to the letter. So if you think your batch is done before the time indicated, then it's likely done.

Basically what you're doing is checking the chocolate every ten minutes and giving it a good stir to promote the caramelization. The only danger is overcooking: you want to cook it until it's the color of natural peanut butter. If you do overcook it and it gets grainy, you can press it through a fine mesh sieve and it'll be just fine.

12 ounces (340gr) white chocolate, a block or in fêves (as shown)
pinch of flaky sea salt

Preheat the oven to 250F (120 C)

1. If the white chocolate is in a block, chop it into coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 40-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.

If it's lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.

*UPDATE (6/5/09): I did try this with 'supermarket' white chocolate, which probably had the minimum of cocoa butter (20%) and it was quite chalky and hard to stir. When it was done, I blended it with heavy cream and it was nice and smooth. But be aware if you use a white chocolate with a low cocoa butter content, it will be quite dry during the caramelization. Check the package and look for one with a high cocoa butter content, boasting at least 30%, for best results.

9 T    unsweetened cocoa powder
1½ C cake flour (not self-rising)
½ t     salt
1 t      baking soda
¼ t     baking powder
4 oz (1 stick) unsalted butter, at room temperature
1½ C granulated sugar
2 large eggs, at room temperature
½ C  strong coffee (or water)
½ C  whole or low-fat milk

For the ganache frosting:
10 oz bittersweet or semisweet chocolate, coarsely chopped
½ C   water (or cream)
¾ C   (1½ sticks) unsalted butter

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

2. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.

8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.