Recipe by ladypit
This is a slight adaptation of a recipe I found in a magazine put out by Kraft foods. The original recipe called for making 6 cups but I made 10 and found that that number worked for us. Our tops got crusty and broke apart but that didn't stop us from eating and enjoying them! (Though they did get a tad bit messy.)
Top Review by Ppaperdoll
I was really intrigued by this recipe because it didn't have any flour. Rather than being like a flourless cake, as I'd expected, these cups were sort of sponge-y - like marshmallows. My kids found the texture a little bit strange, and they stuck to the muffin liners. I liked them, but I don't think I'll make them again because the kids didn't, and I ended up eating them all myself! Thanks for getting me to try something new though ladypit!
- 3 ounces semisweet baking chocolate
- 1 tablespoon canola oil
- 1⁄3 cup cocoa powder
- 4 egg whites
- 1⁄2 cup brown sugar, firmly packed
Directions See How It's Made
- Preheat your oven to 350 degrees and put paper liners in your muffin tin.
- Mix the baking chocolate and canola oil in a microwave safe bowl. Microwave on high for 1 to 2 minutes or until melted. (Or melt in on the stovetop in a double boiler.).
- When melted stir in the cocoa powder and let it sit for at least 5 minutes.
- Beat the egg whites with a beater and then add the brown sugar. Beat at high for about 3 minutes or until the egg mixture has tripled in size.
- Turn the mixer down to medium low and carefully add the melted chocolate mixture until it is well combined.
- Spoon the mixture into the muffin liners, filling up close to the top.
- Bake for 12-18 minutes or until puffed and the centers are set.
- Serve with whipped topping.