Total Time
35mins
Prep 25 mins
Cook 10 mins

Almond paste adds a new flavor component to the traditionally chocolate cakes. Recipe is from Odense.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F Grease and flour inside of ramekins. Dust with 2 tablespoons of sugar and set cups on baking sheet.
  2. Melt butter and chocolate in a double boiler, or bowl set on pot with barely simmering water.
  3. Beat Almond Paste, 1/4 cup sugar and cocoa until combined. Add eggs and yolk. Mix until incorporated and beat on high speed for 10 minutes.
  4. On a low speed; slowly pour melted chocolate and liqueur into Almond Paste mixture until combined. Gently fold in flour until just mixed. Spoon* 1/2 cup of batter into each cup.
  5. Bake for 9-10 minutes. If using six ounce custard cups bake less time. Check at 8-9 minutes. Cake top and sides should be set but center soft.
  6. Place tray on wire rack to cool for 5 minutes. Run a thin knife around inside edge of cup and tip upside down on plate. Gently remove cup. Serve with raspberries, raspberry sauce or whipped cream.
  7. Filled ramekins can be covered and refrigerated up to six hours before baking - just let them sit at room temperature for 30 minutes before placing them in the oven.