Molten Chocolate Almond Cakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons sugar
• 1/2 cup butter
• 4 ounces good quality bittersweet chocolate, broken in small bits
• 1 (7 ounce) box odense almond paste, grated
• 1/4 cup sugar
• 1 tablespoon cocoa
• 3 large eggs
• 1 large egg yolk
• 2 tablespoons almond liqueur
• 2 tablespoons flour
• fresh raspberries, raspberry sauce or whipped cream

Recipe

• 1 preheat oven to 450°f grease and flour inside of ramekins. dust with 2 tablespoons of sugar and set cups on baking sheet.
• 2 melt butter and chocolate in a double boiler, or bowl set on pot with barely simmering water.
• 3 beat almond paste, 1/4 cup sugar and cocoa until combined. add eggs and yolk. mix until incorporated and beat on high speed for 10 minutes.
• 4 on a low speed; slowly pour melted chocolate and liqueur into almond paste mixture until combined. gently fold in flour until just mixed. spoon* 1/2 cup of batter into each cup.
• 5 bake for 9-10 minutes. if using six ounce custard cups bake less time. check at 8-9 minutes. cake top and sides should be set but center soft.
• 6 place tray on wire rack to cool for 5 minutes. run a thin knife around inside edge of cup and tip upside down on plate. gently remove cup. serve with raspberries, raspberry sauce or whipped cream.
• 7 filled ramekins can be covered and refrigerated up to six hours before baking - just let them sit at room temperature for 30 minutes before placing them in the oven.