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Fallen Chocolate Souffle Mini Cakes

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"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

40 m servings 425 cals
Original recipe yields 8 servings (6 cakes )

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  2. Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  3. 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.
  4. 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


Per Serving: 425 calories; 32 g fat; 34 g carbohydrates; 7.3 g protein; 124 mg cholesterol; 37 mg sodium. Full nutrition

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