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Flourless Chocolate Candy Cakes

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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Got leftover Halloween candy? Transform it into mini-chocolate cakes courtesy of this flour-free recipe.
By Paula Jones
Created Sep 26, 2012
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can be easily doubled or tripled.
  • tip 2
    Cake can be made in a 9-inch springform pan.

Nutrition

Nutrition Facts are not available for this recipe
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