Mini Flourless Chocolate Tortes
The big stuff…
How much I love and appreciate my family and friends.
The realization of how much I could be affecting my client’s lives.
The realization of how much my clients are affecting my life.
Trying to figure out what I REALLY want to do with my life.
My attempt at trying to find a level of compassion and understanding with each person I meet
The small stuff…
I really want to cut my hair.
I really don’t want to clean the house.
I wonder what I should make for dinner?
Could I blog about what I decide to make for dinner?
We should just go out to eat.
The big and small stuff…
These mini tortes.
Big big flavor hidden in a small little package.
They are so rich and fudgy that one is definitely plenty to satisfy a sweet craving without packing on tons of calories!
- 12 oz semi sweet chocolate
- 6 TBSP unsalted butter
- 1/4 tsp kosher salt
- 3 TBSP arrowroot powder (or cornstarch)
- 4 eggs
- raspberries (optional)
- 4 oz semi-sweet or bittersweet chocolate
- 1/4 cup milk
- pinch of salt
- Preheat oven to 325.
- Grease a mini muffin pan and set aside.
- In a medium glass bowl melt chocolate and butter over a double boiler stirring frequently until smooth. Set aside to cool slightly.
- Crack eggs into the bowl of a stand mixer and beat on high until pale yellow and frothy. About 3-4 minutes.
- Stir in the salt and arrowroot powder into the melted chocolate until well combined.
- Pour 1/3 of the egg mixture into the chocolate and stir gently until combined. Continue 2 more times until all of the egg is combined.
- Fill the muffin tins half full with the chocolate mixture.
- Bake at 325 for 7-10 minutes. Mine were perfect at 9 minutes.
- Allow to cool and top with ganache and a raspberry.
- Melt chocolate in a glass bowl over a double boiler.
- Stir in milk and a pinch of salt.
- Set aside to cool slightly.
Amount Per Serving: Calories: 363