Almond Chocolate Cakes Recipe

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Almond Chocolate Cakes Recipe
Almond Chocolate Cakes Recipe photo by Taste of Home
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Almond Chocolate Cakes Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 in the center comes out clean. Cool for 5 minutes before inverting onto dessert plates. Serve warm. Yield: 2 servings.
Originally published as Almond Chocolate Cakes in Reminisce August/September 2008, p50

Nutritional Facts

1 each: 837 calories, 37g fat (18g saturated fat), 178mg cholesterol, 492mg sodium, 118g carbohydrate (89g sugars, 4g fiber), 13g protein.

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  • 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
  1. Combine the brown sugar, butter and cream; divide between two greased 10-oz. ramekins or custard cups. Sprinkle with almonds.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto dessert plates. Serve warm. Yield: 2 servings.
Originally published as Almond Chocolate Cakes in Reminisce August/September 2008, p50

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