These chocolate delights are light to feast upon and fast to make. They have become a favorite to serve my guests and family. The recipe was inspired by a flour-free chocolate cake made by Adeena Sussman.
1 cup margarine or butter (butter)
10 oz good-quality semisweet chocolate chips
6 large eggs, slightly beaten
3/4 cup sugar*
2 teaspoon vanilla
Grease a 10-inch springform pan, then line bottom of pan with parchment paper. Or line cupcake tin with paper liners.
In a large saucepan, combine chocolate and butter. Cook over medium-low heat until completely melted. Stir in sugar. let cool.
Once cool, turn oven on to 350.
Mix eggs and vanilla in another bowl and gradually add to chocolate mixture. Fill to 3/4’s full.
Bake until there are cracks visible on the surface. The cooking time will vary between 40 and 20 minutes, depending on size.
Decorate with sifted confectioner’s sugar and berries. Or serve with ice cream or whipped cream.
Makes a dozen large or 18 small cupcakes
- 3/4 cup sugar if using Hersheys (yellow bag chips) or 1 cup if using Enjoy Life dairy-free chips.