Sunken Flourless Chocolate Cakes
Monica Fry
ingredients
- 1 Stick unsalted butter -- cut in pieces
- 1/4 C Sugar -- plus more to dust pa
- 5 oz best quality bittersweet chocolate -- cut in pieces
- 2 large eggs -- separated
- 2 large egg yolks -- in addition to other
- 1 pint ice cream -- coffee works well
directions
Pre-heat oven to 350
Lightly butter 4 cups in a jumbo muffin pan--coat lightly with sugar--skip middle two cups
Place butter and chocolate in a double boiler and melt
Remove from heat and set aside
Combine 4 egg yolks with 2 tablespoons of sugar and whisk until mixture is thick.
Stir chocolate into yolk/sugar mixture and set aside
Beat egg whites until soft peaks form
Add 2 remaining tablespoons of sugar and whisk until stiff and shiny but not dry
Fold egg whites into chocolate mixture
Divide mixture evenly into buttered-sugared muffin cups (leave 2 middle cups open)
Bake for 25 minutes
Allow to cool for 15 minutes in the pan
Release from pan after 15 minutes and allow chocolate cups to cool entirely
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Per Serving (excluding unknown items): 452 Calories; 35g Fat (68.8% calories from fat); 7g Protein; 29g Carbohydrate; 0g Dietary Fiber; 306mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Lean Meat; 6 1/2 Fat; 2 Other Carbohydrates.
Source: Monica Fry
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