Double Chocolate Mini Fudge Cakes
Makes 6 servings
3 squares semi-sweet baking chocolate
1 tablespoon canola oil
1/3 cup unsweetened cocoa powder
4 egg whites
1/2 cup firmly packed brown sugar
Preheat oven to 350 degrees F. Microwave chocolate and oil in a glass measuring cup on HIGH for 1 to 2 minutes or until completely melted. Stir in cocoa powder, and let stand for 10 minutes.
Beat egg whites and sugar in medium bowl with electric mixer on high speed for 3 minutes or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into six, paper-lined, medium muffin cups.
Bake 18 minutes or until puffed and center is set. Remove from oven, and let stand 5 minutes. Serve warm with a dollop of whipped topping, if desired.
Nutritional information per serving: 190 calories, 8 g fat, 35 mg cholesterol, 45 mg sodium, 30 g carbohydrate, 4 g protein
Submitted by Brenda Derrick, University of Illinois Extension nutrition and wellness educator, Adams-Brown Unit.