Spray 6 (125-mL) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Combine chocolate and butter in large microwaveable bowl; microwave on HIGH for 2 to 3 min. stirring after every min. or until completely melted.
Meanwhile, combine eggs, granulated sugar, almond-flavoured liqueur and vanilla in large bowl and beat with mixer until mixture becomes frothy and almost doubles in volume, about 5 min.
Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide the batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with icing sugar. Serve warm or at room temperature.
Kraft Kitchen Tips!
Top each mini flourless chocolate cake with fresh raspberries or sliced strawberries.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 18 g
Cholesterol 165 mg
Sodium 150 mg
Carbohydrate 36 g
Fibre 3 g
Sugars 32 g
Protein 6 g
6 servings, 1 cake (106 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.