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Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 8 ounces semi sweet chocolate or top-quality bittersweet
- 6 tablespoons butter
- 1/4 cup cocoa
- 1 pinch cayenne pepper
- 1 tablespoon espresso powder
- 4 egg whites I generally use Naturegg Simply Egg Whites!
- 4 tablespoons brown sugar I have also used Splenda Brown Sugar
Method
- Preheat the oven to 400 degrees. Butter and sugar 8 individual (do not use muffin pan) muffin cups or ramekins.
- Melt the chocolate and butter together in the top of a double boiler or in a microwave, stirring frequently until smooth. Remove from the heat and sift in the cocoa, whisk until smooth.
- Meanwhile beat the egg whites in a stand mixer or by hand until they form soft peaks, add the sugar and beat a few moments more.
- Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently fold in the rest. You may make the batter to this point and refrigerate it for several days.
- Fill the cups about two thirds full. Bake until they have risen and cracked on top but are still a bit runny in the center, about 7 or 8 minutes. They'll take a moment longer if you made the batter in advanced and refrigerated it.
- Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.
