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Ingredientes
- 8 ounce top-quality bittersweet or possibly semi-sweet chocolate
- 6 Tbsp. butter
- 1/4 c. cocoa
- 4 x egg whites
- 4 Tbsp. brown sugar
Direcciones
- Preheat the oven to 400 degrees. Butter and sugar 8 individual muffin c. or possibly ramekins.
- Heat the chocolate and butter together in the top of a double boiler or possibly in a microwave, stirring frequently till smooth. Remove from the heat and sift in the cocoa, whisk till smooth.
- Meanwhile beat the egg whites in a stand mixer or possibly by hand till they form soft peaks, add in the sugar and beat a few moments more.
- Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently mix in the rest. You may make the batter to this point and chill it for several days.
- Fill the c. about two thirds full. Bake till they have risen and cracked on top but are still a bit runny in the center, about 7 or possibly 8 min. They'll take a moment longer if you made the batter in advanced and refrigerated it.
- Let the cakes sit for a few min then turn them out and serve immediately with lots of whipped cream.
- This recipe is my all-time favourite way to show off the star ingredient: chocolate. It's an incredible little cake with deep rich flavour and a hot gooey center. What could be better
- Timing Hints: The batter can be made several days in advance and refrigerated.
- Makes 6 to 8 cakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 104 | 69% |
| Total Fat 11.85g | 15% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 84mg | 4% |
| Potassium 16mg | 0% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.9g | 6% |
| Protein 0.8g | 1% |
