Molten Chocolate Cakes With Almond Creme

Ingredients

• 1 cup blanched almond
• 1 1/4 cups sugar, divided
• 1/4 cup Splenda granular (or you can just increase the sugar)
• 1/4 cup unsweetened cocoa
• 2 large eggs
• 5 large egg whites
• 2 ounces bittersweet chocolate, coarsely chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon almond extract
• cooking spray
• 1 cup low-fat milk (not skim)
• 1 dash salt
• powdered sugar (optional)

Directions

1. 1

   Place almonds in a food processor; process until a you get a nut butter with small bits (about 3 1/2 minutes). Scrape the bowl down half way through the processing time.

2. 2

   Place half the almond butter, 3/4 cups sugar, Splenda, cocoa, eggs, and egg whites in top half of a double boiler; stir well with a whisk. Add chocolate; cook over simmering water until chocolate melts and sugar dissolves. Remove from heat; add baking powder and almond extract. Stir with a whisk until smooth. Spoon batter into 12 muffin cups coated with cooking spray. Chill 2 hours.

3. 3

   Place remaining almond butter and 1/2 cup sugar in food processor; pulse until combined. Add milk and salt; process until smooth. Strain mixture through a sieve or cheesecloth into a small saucepan; discard solids. Bring to a boil. Reduce heat; simmer 4 minutes or until thick. Remove from heat; pour into a bowl. Cover and chill.

4. 4

   Preheat oven to 450°.

5. 5

   Bake cakes for nine minutes or until almost set (centers should be a bit soft). Let cool in pan 5 minutes. Invert each cake onto a dessert plate; drizzle with sauce.

6. 6

   Garnish with powdered sugar, if desired.