Flourless Espresso Choco Gems
4 oz bittersweet chocolate, finely chopped
½ c (1 stick) unsalted butter
2/3 c granulated sugar
2 tsp vanilla extract
1 ½ tsp espresso powder (intensifies the flavor of chocolate without adding fat)
3 large eggs
½ c unsweetened cocoa powder
2 Tbsp confectioners’ sugar
- Heat over to 375°F. Coat 2 gem tins (12 cup mini muffin pans) with cooking spray.
- Combine chocolate and butter in medium metal bowl set over saucepan of simmering water. Stir until melted. Turn off heat, whisk in granulated sugar, vanilla extract, and espresso powder. Whisk in eggs until well combined. Sift cocoa over top and whisk until smooth.
- Divide batter among prepared pans and bake until cakes have risen, 8-12 minutes. Cool in pans on rack for 10 minutes. Carefully remove cakes and cool on rack. Dust with confectioners’ sugar.
Nutrition per gem: 98 cal, 2g pro, 10g carb, 1g fiber, 6.5g fat, 3.5g sat fat, 9mg sodium