MINI FLOURLESS CHOCOLATE CAKES
Bigger than cupcakes but not full size, these flourless chocolate cakes are baked in ramekins. So good, you just need a dusting of powdered sugar on top.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Spray 6 (5 oz.) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 to 3 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Meanwhile, beat eggs, granulated sugar, almond-flavored liqueur and vanilla in large bowl with mixer until mixture becomes frothy and almost doubled in volume.
- Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
- Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with powdered sugar. Serve warm or at room temperature.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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