FLOURLESS MOLTEN CAKES
Butter, sugar, eggs and semi-sweet chocolate are all you need to make these mini molten cakes. Dust with sugar and top with berries for the win.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Microwave chocolate and butter in microwaveable bowl on HIGH 2 min.; whisk until melted. Separate 3 eggs. Beat whites with mixer on high speed until stiff peaks form; set aside. Stir the 3 yolks, 3 whole eggs and 1-1/2 cups of sugar into chocolate mixture. Gently stir in beaten whites.
- Pour into 10 greased (4-oz.) custard cups on baking sheet.
- Bake 13 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Run knife around edges to loosen; invert onto plates. Top with remaining 2 Tbsp. sugar and raspberries.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 155 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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