You will need:
6-ounces (170 g) dark chocolate, at least 70%
3-ounces (85 g) unsalted butter
3-ounces (85 g) almond butter
3 eggs, separated
6 tablespoons (75 g) natural cane sugar
pinch of sea salt
1 teaspoon vanilla extract
In a double boiler add chocolate. You can use a bowl over a simmering pot of water.
Add a pinch of sea salt.
Stir. Set aside to cool.
Beat egg yolks.
Slowly add 3 tablespoons of can sugar to the eggs while mixing.
Continue to beat until pale yellow and thickened.
Ribbons will form as the drizzle from the beaters.
Slowly add the cooled chocolate mixture into the egg yolks continuously mixing.
Mix until smooth. Set aside.
With clean beaters, beat egg whites until foamy.
Continue mixing while slowly adding the sugar.
Beat until soft peaks form.
Add half of the egg white mixture to chocolate mixture.
Gently fold in egg whites.
Add the remaining egg whites.
Gently fold into chocolate mixture. Trying hard not to deflate the egg whites.
Lightly spray six 4-ounce ramekins with non-stick spray.
Pour the batter into the molds, almost to the top.
Bake at 325 F (162 C) degrees fro 12-14 minutes.
This can be served with fresh berries or a berry compote. Vanilla ice cream would be fabulous. Haagen Dazs vanilla does not have additives and preservatives, which makes it a healthier choice.
I like to eat them right from the oven. They have a rich molten center.
Once cooled, carefully run a knife around the edges of the ramekins and lift cake out for serving as a stand alone cake. Reheat as stated above.
My new non-guilty pleasure.
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Chocolate Flourless Cakes
Every now and then we all need a little guilty pleasure. What about a non-guilt pleasure? These little cakes are rich yet flourless. They are made with high-quality chocolate and luscious almond butter making them a more healthful choice.
- 6 ounces dark chocolate, at least 70% 170 g
- 3 ounces unsalted butter 85 g
- 3 ounces almond butter 85 g
- 3 eggs separated
- 6 tablespoons natural cane sugar 75 g
- pinch of sea salt
- 1 teaspoon vanilla extract
Over a double boiler, melt chocolate, butter and almond butter. Stir until smooth. Add a pinch of salt and vanilla. Let cool.
Separate the egg and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour in the melted chocolate and mix until combined.
In a clean mixing bowl, add the egg whites, Whisk until frothy. Slowly pour in 3 tablespoons sugar and mix until soft peaks form. fold the whites into the chocolate/egg mixture. Carefully fold until combines.
Spray 4-oz. ramekins or muffin cups with pan spray. Pour the batter into the molds, almost to the top. Bake at 325 degrees for 12 minutes. Let cool if unmolding.
Serve warm or make ahead and reheat in a 300 F (149 C) oven for 4 minutes.
by: True Food Kitchen