Thursday, March 2, 2017


1/3 cup butter, cubed

1/3 cup cocoa powder
3 squares (1-oz each) semisweet chocolate, coarsely chopped
3 eggs
7 egg whites
1 cup confectioners' sugar
1/2 cup packed brown sugar
1 1/2 tsp vanilla extract
1/3 cup flour
1/8 tsp salt

Preheat oven to 450 degrees.

Place the butter, cocoa, and chocolate in a microwave-safe bowl. Microwave the mixture at 50% power for 20 seconds; stir until smooth. Add the eggs, egg whites, confectioners' sugar, brown sugar, and vanilla. Stir the mixture to mix well. Stir in flour and salt until blended. Pour into seven 6-ounce custard cups that have been coated with nonstick cooking spray. Place custard cups on a baking sheet. Bake at 450 degrees for 10 to 12 minutes or until a thermometer inserted near the center reads 160 degrees. Remove from the oven and let stand for 1 minute. Run a knife around the edge of the custard cups and invert onto individual dessert plates. Serve immediately.

Note: File Photo

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