Ingredients for Chocolatey Flourless Delights
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How to Make Chocolatey Flourless Delights
- Preheat oven to 400°F (200°C).
- Ensure all ingredients are at room temperature.
- Grease and flour a 6-cup muffin tin or similar molds.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 6 ounces (170g) of bittersweet chocolate and 4 tablespoons (57g) of unsalted butter until smooth and combined. Stir occasionally to prevent scorching.
- Remove from heat and whisk in 2 tablespoons (10g) unsweetened cocoa powder until completely smooth.
- In a separate clean bowl, using a hand mixer or whisk, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar, increasing the mixer speed to high, until stiff, glossy peaks form.
- Gently fold one-quarter of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 7-8 minutes, or until the edges are set but the centers are still slightly soft and cracked on top.
- Let cool in the muffin tin for 2 minutes before inverting onto a wire rack to cool completely.
- Serve warm or at room temperature, topped with a dollop of whipped cream.
- These delightful cakes can be made a few days in advance. Store the filled molds in the refrigerator. Add approximately 2 minutes to the baking time if baking from chilled.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
62g
Carbs
3g
