Almond Praline Cakes
Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
Reviews
Delicious! My fiance raved about this. I didn't have ramekins, so put it in a small round pan. It overflowed a little and wasn't as pretty as the picture, but it tasted wonderful. I loved that it's a small cake, not as many leftovers! Next time I will try it with pecans.
To make it more like german chocolate cake, I used pecans instead of almonds and sprinkled some coconut over the pecans before putting the batter over it. PERFECT! I almost put whipped topping on it before eating it but changed my mind. SO glad I did. It didn't need anything extra. Thank you for the recipe for a wonderful dessert for two!
This was a GREAT recipe! I wanted to make my husband german chocolate cake (and me!) but he is really trying to cut down on sweets. Since I was cooking our early Valentine's meal, I wanted to make a special sweet but on a smaller scale. This was PERFECT!!!
This is excellent. I used pecans instead of almonds, it was wonderful. I put a little cool whip on it.
Very good and moist cake! Next time, I would make extra caramel sauce to drizzle over the cake for presentation.
These are easy and if you spray the cups and take out after 5 minutes they fall out of cups. Very easy and nice quick dessert.
No comment left
The idea of this was a bit better than the result. The problem was the praline toppping stuck to the ramikins. I had to scrap it out and pile it on top of the cakes. The taste was good and I liked the portion, not a huge cake I'll be tempted to eat. I will make other versions with fruit and different flavors.
No comment left