Molten Chocolate Cakes With Almond Creme

Total Time: 34 mins Preparation Time: 25 mins Cook Time: 9 mins

Ingredients

• Servings: 12
• 1 cup blanched almond
• 1 1/4 cups sugar, divided
• 1/4 cup splenda granular (or you can just increase the sugar)
• 1/4 cup unsweetened cocoa
• 2 large eggs
• 5 large egg whites
• 2 ounces bittersweet chocolate, coarsely chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon almond extract
• cooking spray
• 1 cup low-fat milk (not skim)
• 1 dash salt
• powdered sugar (optional)

Recipe

• 1 place almonds in a food processor; process until a you get a nut butter with small bits (about 3 1/2 minutes). scrape the bowl down half way through the processing time.
• 2 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. add chocolate; cook over simmering water until chocolate melts and sugar dissolves. remove from heat; add baking powder and almond extract. stir with a whisk until smooth. spoon batter into 12 muffin cups coated with cooking spray. chill 2 hours.
• 3 place remaining almond butter and 1/2 cup sugar in food processor; pulse until combined. add milk and salt; process until smooth. strain mixture through a sieve or cheesecloth into a small saucepan; discard solids. bring to a boil. reduce heat; simmer 4 minutes or until thick. remove from heat; pour into a bowl. cover and chill.
• 4 preheat oven to 450°.
• 5 bake cakes for nine minutes or until almost set (centers should be a bit soft). let cool in pan 5 minutes. invert each cake onto a dessert plate; drizzle with sauce.
• 6 garnish with powdered sugar, if desired.