Chocolate Fudge Cups

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prep time

10 min

total time

38 min

makes

6 servings, 1 cake (36 g) each

photo by:

kraft

recipe by: kraft

What You Need

3 squares Baker's Semi-Sweet Chocolate

1 Tbsp. canola oil

1/3 cup unsweetened cocoa powder

1 Tbsp. Maxwell House Instant Coffee Original Roast

4 egg whites

3 Tbsp. brown sugar blend sugar replacement

1 tsp. icing sugar

1/4 cup raspberries

Make It

HEAT oven to 350°F.

MICROWAVE chocolate and oil in microwaveable measuring cup on HIGH 1 to 2 min. or until chocolate is completely melted. Stir in cocoa powder and coffee granules; cool 5 min.

BEAT egg whites and brown sugar replacement with mixer on high speed 3 min. or until tripled in volume. Add chocolate mixture; beat on medium-low speed just until blended. Spoon into 6 paper-lined muffin cups.

BAKE 18 min. or until tops are puffed and centres are set. Cool in pan 5 min. Serve warm topped with icing sugar and berries.

kraft kitchens tips

Variation

Instead of baking the cakes in lined muffin cups, bake them in ovenproof expresso cups instead, reducing the baking time to 16 min. or until tops are puffed and centres are set.