Preheat the oven to 350°F (175°C).

Grease and flour a 12-cup muffin pan; set aside.

Heat butter and vanilla bean with seeds in a 2-qt.

saucepan over medium heat.

Cook, swirling the pan, until the butter begins to brown, about 20 minutes.

Remove from heat and discard the vanilla bean.

Whisk the butter briefly and pour into a measuring cup until you have 1¼ cups; reserve any remaining for another use.

Combine flour and almonds in a food processor and process until almonds are finely ground.

Transfer to a large bowl and add confectioners’ sugar and salt; whisk to combine.

Add the reserved browned butter, egg whites, and orange zest.

Whisk until just combined.

Pour about ¼ cup batter into each muffin cup and bake until golden brown and lightly caramelized at the edges, about 25 minutes.

Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

Repeat with remaining batter.

Place chocolate in a medium bowl; set aside.

Bring cream to a boil in a 1-qt.

saucepan over medium-high heat, then pour over chocolate; let sit for 1 minute.

Using a small rubber spatula, slowly stir from the center until the chocolate is smooth.

Dip the tops of each cake in the chocolate, then invert onto a wire rack or baking sheet.

Let the chocolate set before serving.