You may also like
Categories:
blanched almond sugar Splenda cocoa eggs egg whites bittersweet chocolate baking powder almond cooking spray low-fat milk salt powdered sugar
Viewed: 13 - Published at: 8 years agoIngredients
- 1 cup blanched almond
- 1 14 cups sugar, divided
- 14 cup Splenda granular (or you can just increase the sugar)
- 14 cup unsweetened cocoa
- 2 large eggs
- 5 large egg whites
- 2 ounces bittersweet chocolate, coarsely chopped
- 12 teaspoon baking powder
- 12 teaspoon almond extract
- cooking spray
- 1 cup low-fat milk (not skim)
- 1 dash salt
- powdered sugar (optional)
Method
- 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.
- 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.
- 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.
- Preheat oven to 450.
- 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.
- Garnish with powdered sugar, if desired.
