Chocolate Cake - Flourless

Source: South Beach Recipe

Phase 3

Ingredients

  • 3/4 c. dark chocolate chips
  • 1/2 c. butter
  • 1/2 c. white sugar
  • 1/2 c. unsweetened cocoa powder, sifted
  • 3 large eggs
  • 1/2 c. pitted tart cherries or fresh raspberries

Instructions

Line a muffin tin with foil muffin liners.

Heat chocolate chips and butter in a heavy saucepan over low heat until melted (about 4 minutes). Stir to combine and remove from heat.

Mix sugar, cocoa powder in medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the muffin cups (about 2-1/2 tablespoons per muffin cup). Gently press 3 cherries or raspberries halfway into each cake.

Place muffin tin on a baking sheet. Bake (turn baking sheet after 6 minutes) at 375 degrees for 12-15 minutes until a thin crust forms on top. Cool on a wire rack and serve.

NOTE: Can be made ahead of time and stored in refrigerator. Also freezes well.