Flourless
Chocolate Fudge Cups
Recipe by Chef Christine
Ingredients:
4 oz. Felchin bittersweet chocolate
pieces
1 T. vegetable
oil
3 T. Dutch process cocoa powder
4 egg whites
(extra large or jumbo eggs)
1 c. light brown
sugar, firmly packed
1 t. pure vanilla extract
Procedure:
Preheat oven to
350. Stir chocolate pieces
and oil in glass measuring cup; microwave on HIGH for 1-2 minutes,
until completely
melted. Stir in cocoa powder; let sit 5
minutes.
Beat egg whites
and brown sugar with electric mixer on
high, about 3 minutes or until tripled in volume.
Reduce speed to
medium-low; blend in melted chocolate and vanilla until well combined.
Spoon batter into 8 paper lined medium
size muffin pans (Muffin cups can be filled to the top.)
Bake 18 minutes
or until puffed and center is set.
Remove from oven; let stand in pan for 5 min.
Serve warm or
cooled with whipped cream.
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