Flourless Chocolate Cakes

Surfacing from a chocolate hangover still substantially present from Easter, it was time to get back into the game with these flourless chocolate cakes. There is a brilliant food blog I've been introduced to called 'Not Quite Nigella', and the daily emails are a reminder of how fabulous desserts can make one's day. Have a look for yourself by clicking on the name.
I didn't find this recipe on her blog but there was certainly a void that needed to be filled and that's where these little delights came into their own.
1) Preheat oven to 180C (160 fan forced). Line a muffin tray with patty pans.
2) Dissolve 1 teaspoon instant coffee granules with 1 teaspoon hot water.
3) Place 100g butter (Nuttelex in this case), 150g dark chocolate (I used Organics 70%), 1/2 vanilla extract and dissolved coffee in a medium saucepan over low heat, stirring occasionally. Remove from heat when mixture is smooth, set aside to cool.
4) Separate the egg whites from the egg yolks of 4 large eggs.
5) With an electric mixer, beat egg whites with 90g caster sugar, beat until soft peaks form.
6) In a separate bowl, beat yolks with 80g caster sugar using hand held electric beaters, beating until mixture is light, thick and creamy.
7) Gently fold chocolate mixture into yolk mixture.
8) Break up any lumps of 200g almond meal before gently stirring it into the chocolate mixture.
9) Spoon about 1/3 of the egg whites into the chocolate mixture and use a spatula or large spoon to gently fold the egg whites through the mixture until just combined. Fold in remaining egg whites until just combined.
10) Spoon mixture into prepared patty pans and bake for about 40 minutes. Remove from oven and cover with clean tea towel. Allow to cool in pans.
11) Melt 50g dark chocolate and pour over cakes.