Confession: We love dessert. There you go, I said it. Unfortunately, we also know that when dealing with dessert, moderation is imperative, or at least imperative at times — sometimes you just need some decadence. So while Sarah still claims to have a portion of her stomach specifically reserved for sweets, we’re trying, albeit gingerly, to make some of these sweets a bit healthier. A little less decadent, and a little less sweet.
To kick things off, we made flourless almond cakes for the new year. These little chocolate cakes are made with almond meal and honey (hey, it’s not sugar) and guess what, they’re tasty — especially with ice cream (oops, but we had to, I promise. I overcooked them just a tad, making them dry). They also get some bonus points for being simple to prepare, which I always appreciate with a dessert. If you or someone you know is trying to cut down on sugar for a New Year’s resolution, we’d definitely recommend it. . . just skip the ice cream.
- ½ cup raw almonds (or almond meal)
- 3 tablespoons butter
- 3 tablespoons honey
- ⅓ cup semisweet chocolate chips
- 1 egg
- ¼ teaspoon cinnamon
- 1 pinch kosher salt
- 1 pinch cayenne
- 2 5-ounce ramekins
- 2 tablespoons sliced almonds (for garnish)
- powdered sugar (for garnish)
- additional honey (drizzled lightly on top for garnish)
- Preheat oven to 350°F.
- If using whole almonds, grind the almonds very finely in a food processor until the texture is light and fluffy.
- In a glass measuring cup or bowl, add 3 tablespoons butter, 3 tablespoons honey, and ⅓ cup semisweet chocolate chips. Microwave for 10 seconds intervals, stirring after each, until fully combined. (Alternatively, use the double boiler on the stove to melt the chocolate and stir in the butter and honey until fully combined.)
- In a medium large bowl, beat one egg with a whisk. Then add ½ cup of the almond meal, ¼ teaspoon cinnamon, 1 pinch of kosher salt, 1 pinch of cayenne pepper, and the chocolate mixture and stir to combine.
- Butter two 5-ounce ramekins. Pour in the batter, and bake for 35 minutes until a toothpick comes out nearly clean.