Fallen Chocolate Souffle Mini Cakes recipe

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Ingredients

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Nutrition Info

424.7 calories
carbohydrate: 34 g
cholesterol: 123.5 mg
fat: 32 g
fiber: 4 g
protein: 7.3 g
saturatedFat: 18.1 g
servingSize: -
sodium: 36.6 mg
sugar: 29.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cakes

Recipe Note

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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