Almond Chocolate Molten Cakes
Ingredients
- 2 tablespoons sugar
- 1 stick (8 tablespoons) butter
- 4 oz good quality bittersweet chocolate, broken in small bits
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/4 cup sugar
- 1 tablespoon cocoa
- 3 large eggs
- 1 large egg yolk
- 2 tablespoons almond liqueur
- 2 tablespoons flour
- Optional: Fresh raspberries, raspberry sauce or whipped cream
This recipe makes six seductively rich, soft-centered cakes. They’re perfect for special occasions. No need to tell your company how easy these elegant cakes are to prepare.
Time
25 minutes to assemble
10 minutes to cook
Total time: 35 minutes
10 minutes to cook
Total time: 35 minutes
Yield
6 servings
Directions
- Preheat oven to 450°F. Grease and flour inside of ramekins. Dust with 2 tablespoons of sugar and set cups on baking sheet.
- Melt butter and chocolate in a double boiler, or bowl set on pot with barely simmering water.
- Beat Almond Paste (grated using large hole side of a box grater), 1/4 cup sugar and cocoa until combined. Add eggs and yolk. Mix until incorporated and beat on high speed for 10 minutes.
- 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.
- 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.
- 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.
- * For ease of filling ramekins; first pour batter into a liquid measuring cup and then fill ramekins. It's easier and less messy.