Recipes

Mini Flourless Chocolate Cakes

Ingredients:

• 1 1/4 cup 8 oz Semi-Sweet Chocolate Chips
• 1/2 cup (119ml) Olive Oil, good quality
• 5 Large Eggs, separated at room temperature
• 3/4 cup (150g) White Fine Sugar (granulated sugar), divided
• 2 tbsp Cocoa Powder, sifted
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Salt

Directions:

1. Preheat the oven to 350°F. Line 4 mini springform pans with parchment paper and grease the sides. My pans are 4 1/2" in diameter. You can also use ramekin dishes.
2. In a heatproof bowl add oil and chocolate chips, melt chocolate on medium to low heat over a double boiler until smooth and shiny.
3. Let cool for 5 minutes (this is so you don't cook the eggs). Then whisk in the 5 egg yolks, 1/2 cup of the sugar, cocoa powder, vanilla and salt until combined. Set aside.
4. Using the stand mixer with the whisk attachment, whip egg whites on medium speed until foamy. Slowly add the remaining 1/4 cup of sugar, turn the speed to high and beat until soft peaks form. You don't want the egg whites too stiff but you want them to hold their shape.
5. Fold half of the whipped egg whites into the chocolate mixture until just combined. Then fold in the remaining egg whites until no white streaks remain. It's very important to fold the egg whites into the batter, do not stir.
6. Evenly divide the batter into your prepared pans and place them on a large baking sheet.
7. Bake in the middle of the oven for 25 minutes or until the tops are puffy and the middles are no longer jiggly.
8. Remove from the oven and let cool for 30 minutes before removing from the pans.
9. Serve with fresh fruit, whipped cream or ice cream. You can also dust the tops of the cakes with cocoa powder or icing sugar if desired.
10. Enjoy.

NOTES:

The chocolate cakes will puff up and then collapse once out of the oven. Not to worry this is normal. You can make one large flourless cake instead of minis by using a 9? springform pan. If you don't have mini springform pans you can use ramekin dishes as well. If you don't like olive oil you can substitute it for unsalted butter. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yield: 4 Cakes

Thanks to @bakingforfriends_