Prep 20 mins
Cook 10 mins
I am a terrible baker, but this dessert is one of the few dishes that I did NOT blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if I can make this cake, anybody can :P. *The recipe is right out of The Vancouver Province.
- 170.09 g semisweet chocolate or 170.09 g bittersweet chocolate, chopped
- 88.74 ml unsalted butter
- 59.14 ml unsweetened cocoa
- 4 large egg whites
- 0.59 ml cream of tartar
- 29.58 ml granulated sugar
- Have all ingredients at room temperature before you start.
- Preheat the oven to 400° F.
- Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
- Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
- Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating on high speed until stiff but not dry.
- Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
- Fold in remaining whites.
- Spoon into prepared muffin tins.
- (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
- This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
- Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
- Place a cake rack over the pan and invert.
- The cakes will fall out.
- Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
These are delicious! Rich but light, if you can believe that :) I used milk chocolate because semisweet bothers my stomach, but they were still awesome...I am sure the semisweet would have been a bit more decadent! I also used miniature muffin tins. They took 4 minutes in the oven and it made 27 minis. Thanks! The kids LOVE them! P.S. I am uploading a picture of what mine looked like until you post one of your own :)
These are wonderful! I made them this weekend then froze them for later. I ate one straight out of the freezer tonight. I think next time I am going to put some whip cream on the top before I freeze them. This will become part of my OAMC routine. thanks!
Thank you so much for the wonderful picture! Glad you enjoyed them!