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®).

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.

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  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.

  • 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.

  • 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

424.7 calories; protein 7.3g 15% DV; carbohydrates 34g 11% DV; fat 32g 49% DV; cholesterol 123.5mg 41% DV; sodium 36.6mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/08/2019
I made really small cakes they are so tasty and soft and I will make them again. Read More