Almond and Chocolate Cupcakes
- 7 oz. Dark, bittersweet chocolate broken into pieces
- 1 Cup Blached almonds lightly roasted
- 3 Eggs
- 1/2 Cup Sugar
- 2 Tbsp. Rum
Put everything in a food processor and blend to soft, creamy paste.
Drop into little paper cups by the heaping tablesoonful.
Bake in preheated 350°F (180°C) oven for 25 minutes, until slightly firm. They are supposed to be soft and moist.