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Flourless Chocolate Candy Cakes

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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Created Apr 20, 2013
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Ingredients

  • 6 tbsp (90 mL) unsalted butter
  • 12 milk chocolate candy drops or pieces, unwrapped (2 oz each)
  • 1/3 cup (75 mL) milk chocolate chips
  • 1 cup (250 mL) semisweet chocolate chips
  • 6 eggs, separated
  • 3/4 cup (175 mL) granulated sugar
  • Icing sugar for garnish, if desired

Steps

  •  
    1
    Heat oven to 325ºF. Spray 8 (7 oz) ramekins with cooking spray. Set aside.
  •  
    2
    In large microwavable bowl, microwave butter 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 icing sugar.

Expert Tips

  • Tip 1
    Tip: Recipe can be easily doubled or tripled.
  • Tip 2
    Variation: You could also make one large cake in a 9 inch springform pan (increase bake time).

Nutrition Information

No nutrition information available for this recipe
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