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.
What You Need
Original recipe yields 6 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup butter
4 egg s
1/4 cup granulated sugar
3 Tbsp. almond-flavored liqueur
1/2 tsp. vanilla
2 Tbsp. powdered sugar
Add To Shopping List
Let's Make It
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.
A serving of this sweet treat goes a long way on chocolate flavor.
Top each mini flourless chocolate cake with fresh raspberries or sliced strawberries.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.