Chocolate-Covered Cream Cheese Cakes (Gluten-Free)

Instructions

For the Cake:

1. Grease a muffin tin with vegetable oil or cooking spray. Set aside.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cakes.
3. Combine the cream cheese, sugar, and vanilla in the bowl of an electric mixer. Beat at medium speed until smooth and creamy. 
4. Add the almond flour and cocoa powder. Beat until well combined.
5. *Note: You can use 3/4 cup (90g) of all-purpose flour instead of almond flour.
6. Add the eggs, one at a time, beating for a few seconds after each addition until incorporated.
7. Fill the prepared muffin tin about 3/4 full.
8. Place the muffin tin on top of a larger baking sheet. This will prevent the bottom from overheating and burning.
9. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Let them cool in the tin at room temperature. These cakes are very delicate when they come out of the oven, so it's best to let them rest for 20-30 minutes before handling them.
11. Once cooled, gently remove them from the tin using a small spatula or knife.

Chocolate-covered Almonds:

1. Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval until smooth.
2. Using a fork, dip each almond into the white chocolate, remove the excess on the side of the bowl, and place them on parchment paper.
3. Using a small piping bag, drizzle semi-sweet chocolate over them. 
4. Refrigerate to set while preparing the chocolate topping.

Chocolate Topping:

1. Place the chopped chocolate and butter in a medium bowl. Melt in the microwave in 30-second intervals, stirring after each interval until smooth.
2. Dip each cake into the chocolate, tapping the fork on the side of the bowl to remove excess chocolate, and place the cakes on a large plate lined with parchment paper.
3. Place two almonds on top to garnish.
4. Keep them refrigerated until ready to serve.