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Almondchocolatemicuit Recipe

Almond chocolate mi-cuit

Preparation time
Cooking time
10 - 12


  • 250g butter, at room temperature
  • 200g caster sugar
  • 300g almond meal, roasted
  • 10g baking powder
  • 40g cocoa powder
  • 5 (250g) whole eggs
  • 225g dark couverture chocolate, chopped

Vanilla chantilly

  • 300ml thickened cream (35% fat)
  • 1 tbsp vanilla bean paste
  • 50g caster sugar

Chocolate streusel

  • 125g plain flour
  • 4g salt
  • 30g cocoa powder
  • Baking powder
  • 125g raw sugar
  • 90g almond meal
  • 125g butter


  1. Preheat oven to 175°C.
  2. Line 12 x 4cm diameter (5cm high) metal cake rings with collars of silicon paper, extending a few centimetres above the top of the ring. Place on an oven tray.
  3. Combine the butter, sugar, roasted almond meal, baking powder, cocoa powder in a large bowl. Beat in the eggs and chocolate, and mix well. Transfer the mixture to a piping bag and pipe into cake rings, filling to the top of the metal only.
  4. Bake in the preheated oven for 10–12 minutes.
  5. To make the vanilla chantilly, whisk all the ingredients together until stiff peaks form.
  6. To make the chocolate streusel, in the bowl of an electric mixer (with paddle attachment), combine the flour, salt, cocoa and baking powder. Add the sugar, almond meal and butter, and mix to form a crumbly dough. Crumble the mixture on an oven tray lined with baking paper. Bake at 175°C for 5–6 minutes.
  7. To serve, remove the mi-cuit from rings and arrange on serving plates. Serve with the chocolate streusel and Chantilly cream.
Preparation time
Cooking time
10 - 12


Two Blues Sauvignon Blanc 2014
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