Mini Flourless Chocolate Cakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 283.2
- Total Fat: 17.9 g
- Cholesterol: 101.2 mg
- Sodium: 103.5 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
View full nutritional breakdown of Mini Flourless Chocolate Cakes calories by ingredient
Submitted by: CATARATA17
Introduction
Cake recipe from eatliverun.com. Cake recipe from eatliverun.com.Number of Servings: 18
Ingredients
-
Cakes
6 eggs, room temperature
1/2 cup granulated sugar
10 oz (about 2 cups) semi-sweet chocolate
5 ounces butter
Frosting
1 stick butter
2 cups powdered sugar
1/2 cup cocoa powder
1 tsp vanilla
2 Tbsp milk
Directions
1. Preheat the oven to 350.
2. Melt the chocolate and the butter together over very low heat.
3. While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.
4. Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.
5. Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.
Frosting
1. Cream butter.
2. Add powdered sugar, cocoa powder, vanilla, and milk. Add more milk if necessary until you get a spreadable consistency.
3. Spread or pipe on cooled cakes.
Number of Servings: 18
Recipe submitted by SparkPeople user CATARATA17.
2. Melt the chocolate and the butter together over very low heat.
3. While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.
4. Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.
5. Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out.
Frosting
1. Cream butter.
2. Add powdered sugar, cocoa powder, vanilla, and milk. Add more milk if necessary until you get a spreadable consistency.
3. Spread or pipe on cooled cakes.
Number of Servings: 18
Recipe submitted by SparkPeople user CATARATA17.
