• 10servings
  • 30minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (6 oz.) BAKER'S SELECT Semi-Sweet Chocolate

  2. 10 Tbsp. butter

  3. 6 egg s, divided

  4. 1-1/2 cups plus 2 Tbsp. powdered sugar , divided

  5. 1/2 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. HEAT oven to 425°F. Microwave chocolate and butter in microwaveable bowl on HIGH 2 min.; whisk until melted. Separate 3 eggs. Beat whites with mixer on high speed until stiff peaks form; set aside. Stir the 3 yolks, 3 whole eggs and 1-1/2 cups of sugar into chocolate mixture. Gently stir in beaten whites.

  2. POUR into 10 greased (4-oz.) custard cups on baking sheet.

  3. BAKE 13 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Run knife around edges to loosen; invert onto plates. Top with remaining 2 Tbsp. sugar and raspberries.


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