Mini Flourless Chocolate Cakes
Ingredients
The cakes
-
4
large
eggs
-
8
oz.
chocolate (semisweet or bittersweet), coarsely chopped
-
½
cup
butter (1 stick), cut into 16 pieces
The toppings
-
3
cups
whipped cream
-
to taste
sprinkles (optional)
Instructions
- Preheat the oven to 325°F and grease a mini cheesecake pan.
- Beat the cold eggs in a stand mixer at high speed until they double in volume.
- Melt the chocolate and butter together using either a double boiler or microwave until smooth.
- Fold the melted chocolate mixture into the beaten eggs in three stages until smooth.
- Fill the mini cheesecake pans about 2/3 full with the batter.
- Bake for 14-18 minutes until the cakes have risen and a thin crust has formed.
- Cool the cakes to room temperature, then refrigerate overnight.
- Carefully remove the cakes from the pan and top with whipped cream and sprinkles before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
150mg
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