|Serve as a Holiday treat!|
My downfall is my sweet-tooth. I crave chocolate all the time, everyday, and could eat it all day, to fill a craving that can never be really filled. It is not necessarily the chocolate that I am craving. The texture, temperature play a part in filling my craving too. This cake hits that craving. It can be served chilled, or warm right out of the oven.
Moist, but thick, sweet, and very rich, this dessert is sure to please. This dish is sure to be a holiday treat, and can be dressed with Almond whipped cream, or would go well with a homemade cherry sauce. Or Serve as dessert with a coffee.
- 6 ounces of Bittersweet Chocolate, chopped
- 6 tablespoons of Butter
- 1/4 cup of cocoa powder
- 4 large egg whites
- 1/4 tsp of cream of tartar
- 2 tablespoons of Coconut Sugar
- Melt Chocolate and butter in a small sauce pan, remove from heat, and pour in a medium sized bowl.
- Add cocoa
- In a deep small bowl, carefully separate egg whites, and beat on high speed the cream of tartar, and egg whites. until you form white peaks.
- Add coconut sugar
- Preheat, oven to 400 degrees, and cook for about 8 minutes. You can put into muffin cups, or a 9 inch classic round.