Moist flourless chocolate almond cakes with just 5 ingredients!
1 cup Diamond of California whole raw almonds
6 tablespoons butter
1/4 cup honey
4 ounces dark chocolate OR semi sweet chocolate chips OR almond bark (found near the chocolate chips in grocery stores)
4 5-ounce ramekins
Preheat oven to 350 and spray ramekins with nonstick spray.
Add almonds to a food processor (or powerful blender) and pulse until a fluffy light mixture forms.
On the stove over medium-low heat, melt butter, chocolate and honey, stir til smooth.
In a medium bowl beat eggs. Add the chocolate mixture and mix until smooth. Add almond mixture and mix again. Divide batter evenly between the 4 ramekins. Bake for 25-30 minutes until a toothpick comes out mostly clean. Serve drizzled with chocolate syrup or sprinkled with powdered sugar if desired.