Recipe

Flourless Chocolate Cupcakes With Ando Chile And Whipped Cream Recipe

	Lostlo / All my dishes 1 year, 9 months ago Attempting to scale down recipe from http://vanillagarlic.blogspot.com/2007/04/fojos-fless-chocolate-cupcakes-with.html to make just three cupcakes. I know that no one will eat these but me, and they are best fresh! Prep:30m Cook:30m Servings:3	Lostlo
	fancy

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Ingredients

2 oz of semisweet chocolate (60% cacao)

3 Tablespoons of butter, room temperature

1/4 cup of sugar

1 eggs, separated, room temperature

About 1 3/4 (1.875) teaspoons of ancho chili powder

1/4 (very tiny) pinch of salt

3/4 cup of heavy whipping cream

4 teaspoons (or 1 Tbsp + 1 tsp.) of powdered sugar

Directions

Preheat oven to 350 degrees. Break the chocolate into small pieces and melt it with butter over hot water in a double boiler type fashion.

Beat the egg yolks with half of the sugar until light and creamy.

Fold in the melted butter and chocolate mixture to the egg mixture. Fold in the ancho chili.

Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.

Fold in the beaten egg whites to the chocolate mixture.

Spoon into cupcake papers. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 minutes. The cupcakes will collapse due to no flour.

Let cool for 8 minutes, then use a knife to slowly and carefully work out the cupcakes. They can be fragile but if they break or goosh a bit, whatever. You'll probably need a fork to eat these anyway.

Put a mound of whipped cream on and dust with cocoa powder and serve.

To make Whipped Cream: Place whipped cream and powdered sugar together in a mixing bowl until big, billowy and holds very stiff peaks.

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