Wednesday, July 27, 2011

Molten Chocolate Almond Cakes

I tried 4 new recipes yesterday and this one was the only one we really liked.  Though the biscuits weren't bad they just were rather light in flavor also I don't think I pulsed the almonds enough as it was noticeable in the biscuits.  I will try them again and make some adjustments.

I found this recipe on the She Cooks He Cleans blog when I was looking for recipes that called for almond flour.  With our diet we don't use white flour.  The recipe also calls for sugar which we can't have either so I substituted the sugar with truvia. I also don't own ramekins so I made them in a cupcake/muffin pan and I was able to get 4 cupcakes. It also took 10 minutes longer to bake; for a total of 20 minutes. Though that might have been because I did not set the rack to the lowest position.  I kept it in the middle.  They were good.  I plan to make this every so often.  We topped ours with whipped cream. 

If you don't have almond flour, it is very easy to make.  Just take almonds and put them in a blender/food processor. Pulse a few times until almonds are finely ground. Don't overload the blender/food processor as the blade will not be able to reach all the almonds and you will get an uneven grind.  Also don't pulse for too long as you will get almond butter instead.

Below is the recipe the way I made it.  Hardly any real modifications.   For the original please visit She Cooks He Cleans blog.

Molten Chocolate Almond Cakes

  • 2 1/2 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • 2 tbs 1 1/2 tsp truvia
  • 1 egg
  • 1/2 teaspoon almond extract
  • pinch of kosher salt
  • 1/8 cup almond flour
  • whip cream for topping (optional)

Preheat the oven to 400F.   Place 4 foil cups into cupcake pan.

Melt the butter and chocolate together in a double boiler, stirring until smooth. Remove from heat and let cool slightly.

Meanwhile, in a separate bowl, combine the sugar, eggs, almond extract, and salt. Beat with a whisk (or electric mixer) for 3 minutes, or until thickened. Gradually sprinkle the almond meal over the batter and mix until just combined. Fold the egg mixture into the cooled chocolate.

Pour the batter with a tablespoon into each foil cup.  Bake until the tops are puffed and dry, and a skewer inserted into the center comes out with barely moist bits, 18-20 minutes.

Serve warm. Top with whip cream if you like.

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