CHOCOLATE AND ALMOND CAKES .

Preheat your oven to 180 deg C . Process 225 gm of 70% dark chocolate together with 50 gm of sugar until the chocolate is finely chopped . Transfer this mix to a bowl and add 200gm of almond meal and mix well . Place the remaining sugar (200gm ) into the bowl of your electric mixer with 8 lightly beaten egg yolks . Now beat until very thick and pale , then add the finely grated rind of 1 medium orange , 1 dsp of vanilla extract , beat until combined and set aside . Using clean and dried electric beaters , whisk the 8 egg whites with 1/4 tsp of salt until stiff peaks form . Add 1/3 rd of the egg whites to the egg yolk mixture along with 100gm of melted and cooled buttr / marg and then gently fold in the remaining egg whites until JUST incorporatd . Spray 10 holes of ( 3/4 cup ) muffin tray ( large ) and sprinkle a fine layer of polenta over the base and sides of the muffin holes . Spoon the mixture between the holes and bake in the preheated oven for 20 minutes , then cover the muffin tray with a sheet of baking paper and bake for another 10 minutes , then test with a skewer that comes out clean . Leave the cakes cool in the muffin tray for 10 minutes , then turn onto a wire rack to cool completely. To prepare the chocolate coating ..... Place 125ml of cream in a small saucepan with 2 tbs of water and bring to a simmer , now add 250gm of 70 % dark chocolate ( finely chopped ) ... turn off the heat and stir until smooth. Spread this mixture over tops and sides of the cakes . decorate with chopped nuts and if you prepare these close to Xmas add a confectionary mint leaf and a sliced confectionary raspberry . These can be made 3 days ahead and stored in an airtight container ...