FLOURLESS CHOCOLATE CAKES
MAKES 6 SERVINGS.
3 3/4 cups semisweet chocolate chips
12 tbs coconut oil
2 tsp instant coffee dissolved in 1 tbs hot water
6 eggs, separated
2 egg whites
3/4 cup sugar
3 cups berries
Heat oven to 325 degrees. Microwave 2 3/4 chips and oil until melted. Add coffee and yolks, beat all egg whites and a pinch of salt until soft peaks form. Add sugar, beat until stiff peaks form, fold into chocolate. Spoon into greased springform pan. Bake 25 min. or until done. Cool. Chill 4 hours, unmold. With 3" cutter, cut 6 rounds, chill. Place rounds on baking sheet. MELT remaining chips. Cut six 10x1 3/4" strips of wax paper, spread 1 1/2 tbs chocolate on each. Let sit until chocolate is firm. Wrap strips around cakes. Chill 20 min. Peel away paper. Fill with berries. SERVE & ENJOY...
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