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    You are in: Home / Recipes / Molten Chocolate Cakes With Almond Creme Recipe
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    Molten Chocolate Cakes With Almond Creme

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    2 Total Reviews

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    • on August 04, 2009

      These were fabulous. I didn't have any trouble making them, one change i made was to use macadamia nuts for the almonds. (a wonderful person sent me a kilo!!) Will make again and again

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    • on November 28, 2005

      I had trouble with the recipe, and its probably my fault, so won't rate it this time. I never could get the almonds to turn to almond butter. I have a 900 watt food processor, and kept running it past the suggested time of 3 1/2 minutes, but all I got was moist almond flour. I used it anyway,as it was. After baking for nine minutes the cakes were formed on the outside and looked almost set in the middle, so I took them out of the oven. However, I was never able to get them out of the muffin cups in one piece. They fell apart, with the molten part oozing out during the transfer. I tried baking longer, and chilling, but I still had the same problem. I'm sure there's a skill to this that I just haven't mastered yet.

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    Nutritional Facts for Molten Chocolate Cakes With Almond Creme

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 183.4
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 36.2 mg
    Sodium 75.2 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 1.8 g
    Sugars 22.6 g
    Protein 6.2 g

    The following items or measurements are not included:

    Splenda granular


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