Molten Chocolate Almond Cakes

Name: Molten Chocolate Almond Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: 1/4 cup butter, plus additional for buttering ramekins; Unsweetened cocoa powder; 5-oz. dark chocolate chips (3/4 cup heaping) or chopped dark chocolate; 2 eggs; 1/4 cup sugar; 1 teaspoon almond extract; 1/2 cup scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted; 24 dark chocolate chips

Prep Time:
10 Minutes: Cook Time:
14 Minutes: Difficulty:
Easy: Serves Up To:
4 Servings

Nutrition Information

Total Fat	39g

Total Carbohydrates	41g

Cholesterol	130mg
Sodium	135g

Potassium	370mg
Dietary Fiber	5g
Sugars	32g

Protein	9g

Ingredients

Molten Chocolate Almond Cakes:

Ingredient ready
1/4 cup butter, plus additional for buttering ramekins
Ingredient ready
Unsweetened cocoa powder
Ingredient ready
5-oz. dark chocolate chips (3/4 cup heaping) or chopped dark chocolate
Ingredient ready
2 eggs
Ingredient ready
1/4 cup sugar
Ingredient ready
1 teaspoon almond extract
Ingredient ready
1/2 cup scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
Ingredient ready
24 dark chocolate chips

Directions

Preparation

Step 1 complete
Preheat oven to 425°F and butter four (6 to 8-oz.) ramekins. Lightly coat with cocoa powder using a small sieve, tipping to coat the bottom and sides then tap out the excess.
Step 2 complete
Place butter and chocolate in a small glass bowl; microwave on 50% power for about 1 minute, stirring twice, until butter and chocolate are melted. Set aside to cool slightly.
Step 3 complete
Place eggs in a medium bowl and whisk well. Add sugar and extract and whisk again until mixed. Slowly stir in chocolate, then stir in almond flour.
Step 4 complete
Pour equal amounts of batter into ramekins and place 6 chocolate chips in the center of each, pressing down lightly to cover with batter.

Bake

Step 5 complete
Bake for 12 to 14 minutes or until set around the edges and soft looking in the center.
Step 6 complete
Let stand for 5 minutes, then run a small sharp knife around the edges and invert onto 4 small plates; serve immediately.