By justcallmetoni on August 05, 2005
"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."
Serving Size: 1 (82 g)
Servings Per Recipe: 12
"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."