mini flourless chocolate cakes

By gocatgo

just top with a sprinkle of powdered sugar and any beautiful fruit you can find. because these little treats are so rich, it’s a good idea to serve them with a scoop of vanilla ice cream or a dollop of fresh whipped cream. enjoy!

Ingredients

• 4 oz (a little over 1/2 c) semi-sweet chocolate chips
• 1 stick of butter
• 3/4 c organic sugar (evaporated cane juice)
• 3 eggs
• 1/2 c cocoa
• powdered sugar and fruit to top (optional)

Details

Adapted from sweetbeetandgreenbean.net

Preparation

Step 1

preheat the oven to 375F

melt the chocolate and butter in a double boiler (a medium-sized bowl over a small sauce pan with a small amount of water simmering in it.) when everything is evenly melted remove it from heat and stir in the sugar. then one by one, crack in the eggs and whip them in as well. then sift in the cocoa powder and whip it in as well.

grease a spring form pan. if you use small ones like i did you can divide the batter into 3-4 parts and bake them separately for 15-20 minutes – or until set in the middle. if you are using a larger pan (8 or 9 inches across) then bake closer to 25 minutes.

let cool before removing from the pan, sprinkling with powdered sugar and topping with fruit. serve warm or at room temperature.