Easy Almond Molten Cakes

Almond and chocolate are a sophisticated flavour combination, especially in this decadent chocolate molten cake. Photo credit: Susan Whetzel from Doughmesstic.
15 min
PREP TIME
14 min
COOK TIME
546
CALORIES
8
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 1/2 cup (1 stick) (113 g) butter , plus more for gresaing dishes
  • 4 ounces (113 grams) semi-sweet baking chocolate
  • 1 teaspoon (5 milliliters) Pure Almond Extract
  • 1 1/4 cups (150 grams) icing sugar , divided
  • 2 whole eggs
  • 1 egg yolk
  • 6 tablespoons (90 milliliters) flour
  • 1 cup (250 milliliters) heavy cream

Preparation

  • 1 Preheat oven to 425°F (220°C). Butter 6 (6-ounce/170ml) custard cups or soufflé dishes. Place on baking sheet.
  • 2 Microwave butter and chocolate in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in extract. Stir in 1 cup (250 g) of the sugar until well blended. Whisk in eggs and yolk. Stir in flour. Pour batter into prepared custard cups.
  • 3 Bake 10 to 14 minutes or until sides are firm but centers are soft. Meanwhile, beat cream and remaining 1/4 cup (60g) sugar in medium bowl with electric mixer on high speed until firm peaks form. Refrigerate whipped cream until ready to serve.
  • 4 Remove molten cakes from oven. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with confectioners' sugar, if desired. Serve immediately with whipped cream.

NUTRITION INFORMATION

(per Serving)

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