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Chocolate Amaretto Brownie Cakes
1/2 cup butter or margarine, cut into small pieces
2 oz unsweetened chocolate, finely chopped
2 tbs almond liqueur, such as amaretto
1/4 tsp almond extract
2/3 cup sugar
1/4 cup all-purpose flour
1/4 tsp baking powder
2 eggs, lightly beaten
Whipped topping, optional
Toasted, sliced natural almonds, optional
Preheat oven to 350 deg F. Butter 4 (1/2-cup) custard cups or baking dishes. In medium pot over low heat combine butter, chocolate, liqueur and extract. Heat, stirring occasionally, until butter and chocolate are melted and mixture is smooth, about 3-4 minutes.
Meanwhile, in large bowl combine sugar, flour and baking powder; stir in chocolate mixture. Stir in eggs until smooth. Divide mixture evenly among custard cups; place cups on baking sheet. Bake 20-25 minutes or until puffed and toothpick inserted into center comes out almost clean. Serve garnished with whipped topping and almonds, if desired.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
