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- 2 tbsp. butter
- 1⁄3 cup packed brown sugar
- 2 tbsp. Half and Half
- 1⁄4 cup sliced almonds
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 2 tbsp. unsweetened cocoa powder
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. baking soda
- 1⁄3 cup milk
- 2 tbsp. butter, softened
- 1 egg
- 1⁄4 tsp. vanilla
- Whipped cream or vanilla ice cream
Preheat oven to 350°.
Lightly grease four 8‑oz. individual soufflé dishes; set aside.
In a small saucepan, melt the 2 tbsp. butter. Stir in the brown sugar and Half and Half. Cook, stirring constantly, until sugar is dissolved.
Divide syrup among the prepared custard cups. Sprinkle almonds over the syrup. Set aside custard cups.
Beat with electric mixer on low to medium speed for about 30 seconds, until combined. Beat on medium to high speed for 1 minute. Gently spoon batter over the syrup and nuts. Place cups in a shallow baking pan.
Bake at 350° for 20–25 minutes, or until toothpick comes out clean when inserted into the middle. Cool in cups on wire rack for 5 minutes.
Loosen sides and invert the cakes into dessert plates. Carefully spoon on any of the almonds that remain in the cups. Serve cakes with whipped cream or ice cream.
OPTIONAL: Make Ahead
Prepare as above through baking. Cool cakes completely.
Wrap cakes individually in plastic wrap. Chill up to 3 days.
To reheat, unwrap cakes and place on microwave safe plates. Cover cakes loosely with waxed paper.
Microwave on 100% power for 30–45 seconds or until warm.