2 Reviews of Molten Chocolate Cakes With Almond Creme

From: PanNan

On Nov 28, 2005

I had trouble with the recipe, and its probably my fault, so won't rate it this time. I never could get the almonds to turn to almond butter. I have a 900 watt food processor, and kept running it past the suggested time of 3 1/2 minutes, but all I got was moist almond flour. I used it anyway,as it was. After baking for nine minutes the cakes were formed on the outside and looked almost set in the middle, so I took them out of the oven. However, I was never able to get them out of the muffin cups in one piece. They fell apart, with the molten part oozing out during the transfer. I tried baking longer, and chilling, but I still had the same problem. I'm sure there's a skill to this that I just haven't mastered yet.

From: MarraMamba

On Aug 4, 2009

These were fabulous. I didn't have any trouble making them, one change i made was to use macadamia nuts for the almonds. (a wonderful person sent me a kilo!!) Will make again and again