Ingredients and Weight:
- 1 box white cake mix (approx. 350g)
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 teaspoon almond extract
- 1/2 cup chopped almonds, toasted
- 1/4 cup powdered sugar for dusting
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F. Prepare a muffin tray with paper cups.
- In a large bowl, mix the cake mix, softened butter, and eggs until well combined.
- Stir in the almond flour, cocoa powder, and almond extract.
- Fold in the chopped almonds.
- Pour the mixture into the muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before dusting with powdered sugar.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: Approx. 400 calories per cake (depending on ingredients used)
- Fat: Approx. 20g
- Carbohydrates: Approx. 50g
- Protein: Approx. 6g
Dish Characteristics:
- These mini cakes are a perfect balance of chocolate and almond flavors with a light and fluffy texture.
- The use of white cake mix as a base makes them easy to prepare and ensures a consistent result.
- The toasted almonds add a crunchy and nutty element to the cakes.
User Comments:
- "These were amazing! The combination of chocolate and almond was spot on." - John Doe, New York
- "The mini cakes were light and not too sweet, perfect for dessert." - Jane Smith, California
- "These were so cute and delicious! My kids loved them." - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to use softened butter for the best texture in the cakes.
- Toasting the almonds brings out their flavor; make sure to cool them before chopping.
- For best results, follow the baking time closely and check for doneness with a toothpick.
- These cakes are best served slightly warm or at room temperature.
