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Chocolate Souffle Cakes

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 by 21 people
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  • 6 ounces  semisweet chocolate, chopped
  • 1/4 cup  vegetable oil
  • 3 large eggs
  • 6 tablespoons  granulated sugar
  • 1/2 teaspoon  vanilla extract
  • 1/4 teaspoon  salt
  • 4 teaspoons  all-purpose four
  • tablespoon  confectioners' sugar


1. Preheat the oven to 350 degrees . Line 24 mini muffin cups. In a large heat-proof bowl, combine chocolate and oil. Place bowl over a pot of simmering water and let stand until chocolate is melted. Stir until smooth; set aside.

2. Using an electric mixer set to medium speed, whip eggs and sugar until pale and thickened slightly, about 6 minutes. Using a rubber spatula, stir in chocolate mixture, vanilla extract, salt and flour until smooth. Spoon batter into prepared muffin cups, filling each three-quarters full. Bake until cakes are puffed up and set on top, 6 to 8 minutes (cakes will fall slightly as they cool).

3. Cool 5 minutes, then carefully remove cakes from muffin cups. Allow to cool completely, then dust with sifted confectioners' sugar.

Chocolate Souffle Cakes
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