Semi-sweet chocolate and cocoa powder give these single-serve dessert cups a double dose of chocolate flavour. Our Chocolate Fudge Cups are also flourless, moist and chewy - serve them warm with a dusting of icing sugar and a few fresh raspberries.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 oz. Baker's Semi-Sweet Chocolate
1 Tbsp. canola oil
1/3 cup unsweetened cocoa powder
1 Tbsp. Maxwell House Instant Coffee Original Roast
4 egg whites
3 Tbsp. brown sugar blend sugar replacement
1 tsp. icing sugar
1/4 cup fresh raspberries
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How do I make it ?
Heat oven to 350°F.
Microwave chocolate and oil in microwaveable measuring cup on MEDIUM 1 to 2 min. or until chocolate is completely melted. Stir in cocoa powder and coffee granules; cool 5 min.
Beat egg whites and brown sugar replacement with mixer on high speed 3 min. or until tripled in volume. Add chocolate mixture; beat on medium-low speed just until blended. Spoon into 6 paper-lined muffin cups.
Bake 18 min. or until tops are puffed and centres are set. Cool in pan 5 min. Serve warm topped with icing sugar and berries.
Kraft Kitchen Tips!
Instead of baking the cakes in lined muffin cups, bake them in ovenproof expresso cups instead, reducing the baking time to 16 min. or until tops are puffed and centres are set.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3.5 g
Cholesterol 0 mg
Sodium 40 mg
Carbohydrate 18 g
Fibre 3 g
Sugars 10 g
Protein 4 g
6 servings, 1 cake (36 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.