It is also the perfect dessert to share on Valentine's Day!
To make these mini flour less chocolate cakes* - prepare batter and cook in muffin tins with cupcake cups to make individual portions - freeze the rest for a quick dessert for unexpected guests!
In my experience, this cake is better if it is prepared a couple of days before you want to indulge! Certainly, if time is not on your side , rest assured , it is still fabulous!
Flour-less Chocolate Cake Bake 30-35 minutes
GLUTEN FREE!!!!! *when making individual mini cakes adjust cooking time to 15- 30 minutes
Ingredients:
¾ lb plus 2 oz unsalted butter
15oz semi sweet chocolate chips
10 large eggs (separated)
1 ¼ c. unsweetened cocoa powder
21/4 c. sugar
½ tsp. salt
2 ½ Tbsp. Vanilla extract
Directions:
Preheat Oven to 350 degrees Fahrenheit. Prepare a springform pan( muffin tin with cupcake cups) by brushing it with melted butter and lining the bottom with a circle of parchment paper.
Combine butter and chocolate in a large, heatproof (glass or stainless steel) bowl and then rest it over a pan with boiling water (double boiler) until melted – be careful not to burn it!
Sift the cocoa powder and sugar in a bowl, then set it aside.
Whip egg whites with salt until it forms soft peaks- be careful not to over whip.
Remove chocolate/butter mixture from double boiler and stir until smooth, and then add cocoa mixture, egg yolks, vanilla and ¼ of whipped egg whites. Stir until smooth.
Using a rubber spatula, fold in remaining whites until they are just blended. Do not over mix.
Put mixture in springform pan or muffin tin , then place it in a larger roasting pan and fill that halfway up with hot water.
Bake 30-35 minutes. A toothpick inserted into the cake should not be completely clean, and if you shake the pan, the cake should be jelly like in the center. Allow the cake to cool .
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