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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I serve this variation of chocolate cake often and it is always a hit. It is almost like a steamed pudding, served warm and topped with whipped cream or ice cream. The chocolate-praline flavor comes through nicely. Ingredients:
1/3 cup packed brown sugar |
2 tablespoons butter, melted |
2 tablespoons half-and-half cream |
1/4 cup finely chopped almonds |
batter: |
1/2 cup sugar |
2 tablespoons butter, softened |
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 milk |
Directions:
1. Combine the brown sugar, butter and cream; divide between two greased 10-oz. ramekins or custard cups. Sprinkle with almonds.
2. In a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to sugar mixture alternately with milk, beating well after each addition. Divide between ramekins. Place on a baking sheet.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto dessert plates. Serve warm. Yield: 2 servings.
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