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Flourless Chocolate Candy Cakes
6 tbsp (90 mL) unsalted butter
12 milk chocolate candy drops or pieces, unwrapped (2 oz each)
1/3 cup (75 mL) milk chocolate chips
1 cup (250 mL) semisweet chocolate chips
6 eggs, separated
3/4 cup (175 mL) granulated sugar
Icing sugar for garnish, if desired
Heat oven to 325ºF. Spray 8 (7 oz) ramekins with cooking spray. Set aside.
In large microwavable bowl, microwave butter and chocolate chips on High in 30-second increments, stirring after each, until completely melted. Cool slightly.
While chocolate is cooling, in another large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until glossy.
With whisk, beat egg yolks one at a time into chocolate mixture. Add half of beaten egg whites; fold in with rubber spatula until combined. Carefully fold in remaining half of beaten egg whites. Spoon mixture evenly into ramekins.
Bake 35 to 45 minutes or until cakes pull away from sides of ramekins. Sprinkle with icing sugar.
Tip: Recipe can be easily doubled or tripled.
Variation: You could also make one large cake in a 9 inch springform pan (increase bake time).
No nutrition information available for this recipe
© 2018 ®/TM General Mills All Rights Reserved
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