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Prep 15min
Total60min
Servings8
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Ingredients
6
tablespoons unsalted butter
12
milk chocolate candy drops or pieces, unwrapped (2 oz)
1
cup semisweet chocolate chips (6 oz)
6
eggs, separated
3/4
cup granulated sugar
Powdered sugar for garnish, if desired
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Steps
1
Heat oven to 325°F. Spray 8 (7-oz) ramekins with cooking spray. Set aside.
2
In large microwavable bowl, microwave butter, candy drops and chocolate chips on High in 30-second increments, stirring after each, until completely melted. Cool slightly.
3
While chocolate is cooling, in another large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until glossy.
4
With whisk, beat egg yolks one at a time into chocolate mixture. Add half of beaten egg whites; fold in with rubber spatula until combined. Carefully fold in remaining half of beaten egg whites. Spoon mixture evenly into ramekins.
5
Bake 35 to 45 minutes or until cakes pull away from sides of ramekins. Sprinkle with powdered sugar.
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Recipe can be easily doubled or tripled.
Cake can be made in a 9-inch springform pan.
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Nutrition Facts are not available for this recipe
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