Fallen Chocolate Souffle Mini Cakes

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 425 Calories

Ingredients

• ½ cup unsalted butter
• 4 eggs, separated
• 1 tablespoon hot water
• 1 teaspoon all-purpose flour
• 1 tablespoon white sugar, divided

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.

Step 2

Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.

Step 3

Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.

Step 4

Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.