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Almond Chocolate Cakes

I serve this variation of chocolate cake often and it is always a hit. It is almost like a steamed pudding, served warm and topped with whipped cream or ice cream. The chocolate-praline flavor comes through nicely.

2 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons half-and-half cream
1/4 cup finely chopped almonds
BATTER:
1/2 cup sugar
2 tablespoons butter, softened
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk

Directions

Combine the brown sugar, butter and cream; divide between two greased
10-oz. ramekins or custard cups. Sprinkle with almonds.
In a small bowl, beat sugar and butter until crumbly, about 2
minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking
powder and baking soda; add to sugar mixture alternately with milk,
beating well after each addition. Divide between ramekins. Place on
a baking sheet.
Bake at 350° for 20-25 minutes or until a toothpick inserted near

2 of 2

Almond Chocolate Cakes (continued)

Directions (continued)

the center comes out clean. Cool for 5 minutes before inverting onto
dessert plates. Serve warm. Yield: 2 servings.

Nutrition Facts: 1 cake equals 837 calories, 37 g fat (18 g saturated fat), 178 mg cholesterol, 492 mg sodium, 118 g carbohydrate, 4 g fiber, 13 g protein.