Molten Chocolate Cakes With Almond Creme Recipe

Name: Molten Chocolate Cakes With Almond Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blanched almond; 1 ¼ cups sugar, divided; ¼ cup Splenda granular (or you can just increase the sugar); ¼ cup unsweetened cocoa; 2 large eggs; 5 large egg whites; 2 ounces bittersweet chocolate, coarsely chopped; ½ teaspoon baking powder; ½ teaspoon almond extract; cooking spray; 1 cup low-fat milk (not skim); 1 dash salt; powdered sugar (optional)

Servings: persons

1 cup blanched almond
1 ¼ cups sugar, divided
¼ cup Splenda granular (or you can just increase the sugar)
¼ cup unsweetened cocoa
2 large eggs
5 large egg whites
2 ounces bittersweet chocolate, coarsely chopped
½ teaspoon baking powder
½ teaspoon almond extract
cooking spray
1 cup low-fat milk (not skim)
1 dash salt
powdered sugar (optional)

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

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup blanched almond, 1 ¼ cups sugar, divided, ¼ cup Splenda granular (or you can just increase the sugar), ¼ cup unsweetened cocoa, and more.

Yes, Molten Chocolate Cakes With Almond Creme falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Molten Chocolate Cakes With Almond Creme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions