1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 to 2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
2 cups Brown Sugar
2 cups All-purpose Flour
6 Tablespoons Unsweetened Cocoa Powder
4 teaspoons Baking Powder
1 teaspoon Salt
1 cup Milk
4 Tablespoons Butter, melted
1 teaspoon Vanilla Extract
1 1/2 cups Brown Sugar
1/2 cup Unsweetened Cocoa Powder
3 cups Boiling Water
100 Calorie Chocolate Mug Cake,
2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white
1. Add all ingredients to a large mug. Whisk well with a fork.
2. Microwave on high for 2 minutes.