Fallen Chocolate Souffle Mini Cakes
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Ingredients40 m servings 425 cals
Original recipe yields 8 servings (6 cakes )
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
- 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.
Per Serving: 425 calories; 32 g fat; 34 g carbohydrates; 7.3 g protein; 124 mg cholesterol; 37 mg sodium. Full nutrition