Wee choc almond cupcakes

Preheat oven to 150ºC and place small paper cupcake cases into the mini muffin pans.

Put the chocolate and coffee in a heatproof bowl and microwave on 50 per cent power for 1-1½ minutes until chocolate melts. Pause microwave and stir the mixture often.

Beat butter and caster sugar until light and fluffy, then whisk in egg yolks. Blend in chocolate mixture before folding in flour and almonds.

Beat egg whites until soft peaks form when you lift the beater. With a large metal spoon, fold one-third of the egg whites at a time into the cake batter.

Using 2 teaspoons, carefully fill paper cases with batter. Bake for 15-20 minutes or until a fine skewer comes out slightly sticky when inserted into a cake.

Cool on a wire rack. Decorate tops with single fresh raspberries and serve with extra raspberries.

From Taste magazine, March 2007