Warm Chocolate Melting Cups
These cakes have become a favorite of our guests. They're always so surprised
that these little desserts are so light and healthy.” Kissa Vaughn
Ingredients
- 1-1/4 cups sugar,
divided
- 1/2 cup
baking cocoa
- 2 tablespoons
all-purpose
flour
- 1/8 teaspoon
salt
- 3/4 cup
water
- 3/4 cup
plus 1 tablespoon semisweet
chocolate chips
- 1 tablespoon
brewed coffee
- 1 teaspoon
vanilla extract
- 2 eggs
- 1 egg white
- 10 fresh strawberry halves,
optional
Directions
- In a small saucepan, combine 3/4 cup sugar,
cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir
for 2 minutes or until thickened. Remove from the heat; stir in the chocolate
chips, coffee and vanilla until smooth. Transfer to a large bowl.
- In another bowl, beat eggs and egg white
until slightly thickened. Gradually add remaining sugar, beating until thick and
lemon-colored. Fold into chocolate mixture.
- Transfer to ten 4-oz. ramekins coated with
cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to
pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set.
Garnish with strawberry halves if desired. Serve immediately. Yield: 10
servings.
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