Flourless Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
12 oz bittersweet chocolate, chopped1/2 c butter Melt these together over a double boiler until smooth; allow to cool8 eggs, separated2/3c sugar, separated into 1/3 c measures
In a mixer, start whipping the egg yolks. Gradually add 1/3 c sugar until it's pale yellow, fluffy and about 3x the original volume.
In a separate bowl/ mixer, whip the egg whites and gradually add the other 1/3 c sugar until you have a soft-peak meringue.
Add the melted chocolate to the egg yolk mixture, folding until combined. Add in the egg whites in 2 "batches" until smooth. Divide between 24 ramekins or other small (2 oz) containers*. Bake at 350 for 20 minutes or until a toothpick is clean when inserted in the cake. LEAVE ROOM FOR THE CAKE TO RISE. Egg whites are sneaky like that.
We serve it with a little whipped cream and some berry coulis.
Serving Size: Makes 24 mini cakes
Number of Servings: 24
Recipe submitted by SparkPeople user EMMAFLY.
In a separate bowl/ mixer, whip the egg whites and gradually add the other 1/3 c sugar until you have a soft-peak meringue.
Add the melted chocolate to the egg yolk mixture, folding until combined. Add in the egg whites in 2 "batches" until smooth. Divide between 24 ramekins or other small (2 oz) containers*. Bake at 350 for 20 minutes or until a toothpick is clean when inserted in the cake. LEAVE ROOM FOR THE CAKE TO RISE. Egg whites are sneaky like that.
We serve it with a little whipped cream and some berry coulis.
Serving Size: Makes 24 mini cakes
Number of Servings: 24
Recipe submitted by SparkPeople user EMMAFLY.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 9.5 g
- Cholesterol: 72.7 mg
- Sodium: 24.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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