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Molten chocolate cakes are just wonderful with their crispy exteriors and gooey centers. Unfortunately, that effect is usually achieved using lots of butter. Found this recipe in Cooking Light magazine and was thrilled that I could have my cake and eat it too. The original recipe called for pistachio nuts. While those offer a great color contrast, I prefer the flavor of almonds. Note that cooking time does not include 2 hour chilling time.
- 1 cup blanched almond
- 1 1⁄4 cups sugar, divided
- 1⁄4 cup Splenda granular (or you can just increase the sugar)
- 1⁄4 cup unsweetened cocoa
- 2 large eggs
- 5 large egg whites
- 2 ounces bittersweet chocolate, coarsely chopped
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon almond extract
- cooking spray
- 1 cup low-fat milk (not skim)
- 1 dash salt
- powdered sugar (optional)
- Place almonds in a food processor; process until a you get a nut butter with small bits (about 3 1/2 minutes). Scrape the bowl down half way through the processing time.
- Place half the almond butter, 3/4 cups sugar, Splenda, cocoa, eggs, and egg whites in top half of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves. Remove from heat; add baking powder and almond extract. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.
- Place remaining almond butter and 1/2 cup sugar in food processor; pulse until combined. Add milk and salt; process until smooth. Strain mixture through a sieve or cheesecloth into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.
- Preheat oven to 450°.
- Bake cakes for nine minutes or until almost set (centers should be a bit soft). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce.
- Garnish with powdered sugar, if desired.