Flourless Chocolate Candy Cakes

  • Prep 15 min
  • Total 60 min
  • Servings 8


tablespoons unsalted butter
milk chocolate candy drops or pieces, unwrapped (2 oz)
cup semisweet chocolate chips (6 oz)
eggs, separated
cup granulated sugar
Powdered sugar for garnish, if desired


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  • 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.



Expert Tips

  • Recipe can be easily doubled or tripled.
  • Cake can be made in a 9-inch springform pan.

Nutrition Information

No nutrition information available for this recipe

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