Ingredients:
1 cup blanched almonds
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:
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 450F.
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.
Servings: 12
Time preparation: 25 min.
Time total: 34 min.