Name: Fallen Chocolate Souffle Mini Cakes recipe
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

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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

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.

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®).

Alternatives to this recipe

Fallen Chocolate Souffle Mini Cakes