These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.
1.2 ounces oat flour (about 1/3 cup)
2 tablespoons potato starch
1/4 teaspoon xanthan gum
3/4 cup bittersweet chocolate chips (about 4 ounces)
1/4 cup canola oil
1/2 cup powdered sugar
1/2 teaspoon instant coffee granules
2 large eggs
2 large egg whites
1 tablespoon powdered sugar
1/2 cup fresh raspberries
How to Make It
Preheat oven to 425°.
Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.
Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.
Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.
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