Mini Flourless Chocolate Cakes

ACTIVE TIME: 45 min. TOTAL TIME: 7 hrs. SERVES: 6

Easy-to-do chocolate wrappers make these treats extra special

33⁄4 cups semisweet chocolate

chips

12 Tbs. coconut oil or butter 2 tsp. instant espresso powder 6 eggs, separated, at room temp. 2 egg whites, at room temp.

3⁄4 cup granulated sugar

3 cups assorted fresh berries Confectioners’ sugar (optional)

1 Heat oven to 325°F. Grease 9" springform pan. In large microwavesafe bowl, mix 23⁄4 cups chocolate chips and oil; microwave in 30-sec. intervals, stirring, until melted and smooth. Stir in espresso until dissolved; stir in egg yolks. Reserve.

2 On medium speed, beat all egg whites with pinch of salt until soft peaks form. Add granulated sugar; beat until stiff peaks form. Fold in chocolate mixture. Transfer to pan. Bake 25 min. Let cool. Chill 4 hrs. Remove side of pan; using 3" round cutter, cut out 6 rounds, rinsing cutter with hot water between cuts. Transfer to baking sheet. Cover; chill.

3 Cut 6 (10"x13⁄4") strips of wax paper. Melt remaining chocolate chips; spread 11⁄2 Tbs. over each strip of paper. Let stand until chocolate starts to firm, 10–20 min. Wrap 1 strip around each cake. Chill at least 20 min. Before serving, peel paper from chocolate. Fill tops with berries. Sprinkle with confectioners’ sugar.

Per serving: Cal. 710 Pro. 9g Carb. 75g Fiber 6g Sug. 65g Chol. 140mg Sod. 94mg Total fat: 48g Sat. 33g Trans. 0g