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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons butter |
1/3 cup packed brown sugar |
2 tablespoons 2% milk |
1/4 cup chopped almonds |
batter: |
2 tablespoons butter, softened |
1/2 cup sugar |
1 egg |
1/4 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/3 cup 2% milk |
Directions:
1. In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside.
2. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds.
3. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature. Yield: 4 servings.
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