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| FLOURLESS CHOCOLATE CAKE |
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| Ingredients: |
1 CUP EGG WHITES
1 CUP EGG YOLKS
1.5 CUPS SUGAR
10 OZ SEMI-SWEET CHOCOLATE
12 OZ BUTTER
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| Method: |
MELT BUTTER AND CHOCOLATE IN MICROWAVE OVEN OVER HIGH HEAT FOR 2-3 MINUTES
IN A MIXER WITH A PADDLE, PLACE EGG YOLKS AND SUGAR CREAM TOGETHER.
NEXT ADD THE MELTED CHOCOLATE AND BUTTER MIXTURE TO EGG YOLKS.
IN A SEPARATE BOWL, WHIP THE EGG WHITES UNTIL YOU REACH SOFT PEAKS.
NEXT COMBINE THE WHIPPED EGG WHITES TO THE CHOCOLATE MIXTURE.
POUR INTO A MEDIUM COOKIE SHEET AND BAKE IN 325 DEGREE OVEN FOR 30-40 MINUTES.
ALLOW TO COOL.
USING A COOKIE CUTTER, CUT OUT ROUND DISCS AND PLACE IN A DISPOSABLE TIN CUP OR A CERAMIC BAKING CUP.
POUR MOUSSE HALF WAY UP CUP THEN PLACE “CANDIED” BANANA IN CENTER.
FILL THE CUP WITH MORE MOUSSE AND PLACE INTO FREEZER FOR 2 HOURS ALLOW TO SET AND POP OUT WHEN READY TO EAT.
ALLOW TO COOL. USING A COOKIE CUTTER, CUT OUT ROUND DISCS AND PLACE IN A DISPOSABLE TIN CUP OR A CERAMIC BAKING CUP.
POUR MOUSSE HALF WAY UP CUP THEN PLACE “CANDIED” BANANA IN CENTER.
FILL THE CUP WITH MORE MOUSSE AND PLACE INTO FREEZER FOR 2 HOURS ALLOW TO SET AND POP OUT WHEN READY TO EAT.
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