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1
Place almonds in a food processor; process until a you get a nut butter with small bits (about 3 1/2 minutes).
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2
Scrape the bowl down half way through the processing time.
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3
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.
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4
Add chocolate; cook over simmering water until chocolate melts and sugar dissolves.
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5
Remove from heat; add baking powder and almond extract.
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6
Stir with a whisk until smooth.
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7
Spoon batter into 12 muffin cups coated with cooking spray.
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8
Chill 2 hours.
-
9
Place remaining almond butter and 1/2 cup sugar in food processor; pulse until combined.
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10
Add milk and salt; process until smooth.
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11
Strain mixture through a sieve or cheesecloth into a small saucepan; discard solids.
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12
Bring to a boil.
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13
Reduce heat; simmer 4 minutes or until thick.
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14
Remove from heat; pour into a bowl.
-
15
Cover and chill.
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16
Preheat oven to 450.
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17
Bake cakes for nine minutes or until almost set (centers should be a bit soft).
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18
Let cool in pan 5 minutes.
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19
Invert each cake onto a dessert plate; drizzle with sauce.
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20
Garnish with powdered sugar, if desired.
