Coffee Mini Cakes & Chocolate Caramelized Milk

Felipe Rodriguez

Felipe Rodriguez


Mini cakes

Caramelize the butter, remove from heat, add maple sirup and molasses. 
Let it cool down for 5 minutes. 
Meanwhile whip eggwhites and sugar until frothy, add to egg mixture the almond flour, flour, expressos and salt.
Slowly add into this mixture the caramelized butter-maple sirup-molasses mix.
Add baking powder, mix and let it rest in the fridge for 2 hours.
Brush the cakes tray with soft butter or use fat spray for greasing. 
Bake the cakes for about 15-18 minutes, 200°C.


  • 2 espresso illy

  • 170g butter

  • 25g maple sirup

  • 12g molasses

  • 135g icing sugar

  • 150g eggwhites

  • 70g almond flour

  • 70g flour

  • 3g baking powder

  • 3g sea salt

Chocolate caramelized milk

Bring butter, chocolate, condensed milk and vanilla to a medium heat, cook for 5 minutes, add double cream and cook for another 3 minutes, transfer to a container.


  • 1 can of condensed milk

  • 75g chocolate 70% 

  • 2 spoons of butter

  • 150g double cream

  • 1 vanilla pod