Fallen Chocolate Souffle Mini Cakes
Share recipe
Description
Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).
Ingredients
- 4 eggs, separated
- 1 tablespoon white sugar, divided
- 1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
- ½ cup unsalted butter
- 1 tablespoon hot water
- 1 teaspoon all-purpose flour
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
- 2. Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
- 3. Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
- 4. Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.
Nutrition Facts
serving: 6 cakes
calories: 424.7 kcal
carbohydrates: 34 g
protein: 7.3 g
saturated fat: 18.1 g
cholesterol: 123.5 mg
sodium: 36.6 mg
fiber: 4 g
sugar: 29.8 g
Categories