Description
I am a terrible baker, but this dessert is one of the few dishes that i did not blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if i can make this cake, anybody can :p. *the recipe is right out of the vancouver province.
Ingredients
- Semisweet Chocolate
- Unsalted Butter
- Unsweetened Cocoa
- Egg Whites
- Cream Of Tartar
- Granulated Sugar
Instructions
- Have all ingredients at room temperature before you start
- Preheat the oven to 400 f
- Prepare muffin tins– butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly
- Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it
- Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth
- Beat egg whites with cream of tartar until soft peaks form
- Gradually add sugar, beating on high speed until stiff but not dry
- Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it
- Fold in remaining whites
- Spoon into prepared muffin tins
- Bake until the tops of the cakes are slightly cracked but the centre is still gooey
- This will take 7 to 8 minutes
- Count on an extra minute or so if the batter was refrigerated
- Remove from oven and let them sit for a few minutes– the cakelets will shrink slightly from the sides and fall a little
- Place a cake rack over the pan and invert
- The cakes will fall out
- Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries