Chocolate Cake with Sauce

     From the moment I saw this original recipe I knew I had to find a way to adapt it so I could eat it.  A cake that makes its own sauce while it bakes in a single serving is perfect.  The result is similar to the recipe from Hershey that has been around for years.  This recipe has a wonderful almond taste to it from the almond extract and almond flour.  If you can't find almond flour in any store in your area, I bought mine through the King Arthur Flour catalog and is available through their website.  This cake is different from the previous mug cakes in that it isn't baked in the microwave but rather in the oven.  I used 4 oz. canning jars and this recipe will make four servings.

                                                          Chocolate Cake with Sauce

Cake
1/4 flour
2 tblsp. sugar
2 tblsp. cocoa
2 tblsp. almond flour
1/8 tsp. salt
1/2 tsp. baking powder
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 tblsp. canola oil
1 egg yolk
1/4 cup lactose free milk

Topping:
3 tblsp. sugar
1 tblsp. cocoa
pinch of salt
1/2 cup hot lactose free milk

     Preheat oven to 350 degrees.  Spray four 4-oz. canning jars with vegetable spray. (You can make this recipe in two oven proof mugs.)  Make the cake by mixing the flour, sugar, cocoa, almond flour, salt, and baking powder in a large measuring cup.  Whisk in the vanilla and almond extracts, canola oil, egg yolk and lactose free milk.  Pour the batter evenly between the jars or mugs.
     Make the topping by mixing the sugar, cocoa, and salt.  Sprinkle the mixture evenly over the batter.  Place the containers on a cookie sheet with sides to make them easier to move into the oven and back out when they have finished baking.   Heat the lactose free milk in the microwave until hot but not boiling.  Pour even amounts over the jars or mugs.  Put the cakes in the oven.  Depending on whether you are baking four 4-oz. jars you would start checking the cakes at 12 minutes or if you are baking two cakes you would start checking at 16-18 minutes. The cakes should be puffy and some liquid should be boiling around the edges.  You can serve these warm or cold, with ice cream or whipped topping.  If you are having a craving for chocolate, this should fix it.
     Next week I'll share my recipe for seasoned oven fries.  Usually I tend to shy away from oven fries because they aren't as crispy as the deep fried ones, although I know they are better for me.  But I have found a way to make them crispy and tasty using both Idaho potatoes and yams.  See you next time.