½ lb. baking chocolate, finely chopped
½ lb. butter
6 whole eggs (I use an egg substitute, like Egg Beaters)
1-1/2 cups sugar
½ cup flour
Makes 15 small cakes
Preheat oven to 400. Butter the bottom and sides of small custard bowls or small foil pans. In the top of a double boiler, melt chocolate and butter. Whisk until thoroughly melted and combined. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Use about 1/3 cup for each cake. Place pans on baking sheet and bake for 10-12 minutes or until tops are firm and beginning to crack and the edges are set. The middle shouldn’t be fully cooked. Remove from oven, turn out onto plate and serve with your favorite ice cream.
Mom
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