Prep 25 mins
Cook 9 mins
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.
- 236.59 ml blanched almond
- 295.73 ml sugar, divided
- 59.14 ml Splenda granular (or you can just increase the sugar)
- 59.14 ml unsweetened cocoa
- 2 large eggs
- 5 large egg whites
- 56.69 g bittersweet chocolate, coarsely chopped
- 2.46 ml baking powder
- 2.46 ml almond extract
- cooking spray
- 236.59 ml low-fat milk (not skim)
- 0.25 ml 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.
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
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.