Flourless Mini Cakes
Chocolate Orange Ganache
Preheat oven to 350 degrees F. and grease 12-cup muffin tin.
Melt chocolate and butter over a pot of barely simmering water until smooth. Stir in egg yolks gently, one at a time, then fold in orange zest and ground almonds.
Whip egg whites until foamy, then add sugar while whipping until whites hold a medium peak.
Fold whites into chocolate mixture in 2 additions and gently fold in orange liqueur and vinegar (the vinegar keeps the cake from cracking too much as it rises). Spoon into greased mini-muffin tins. Bake for 18 to 20 minutes, until a tester inserted in the center of the cake comes out clean.
Let cakes cool completely in pan. Remove cakes from pan and dust with icing sugar and/or cocoa powder. Allow to cool and pipe with a dollop of Chocolate Orange Ganache.
Heat cream to just below a simmer and pour over chopped chocolate. Gently stir with a spoon until smooth. Stir in orange liqueur and set aside to cool to room temperature. Drizzle ganache on top of mini cakes.