Individual Flourless Chocolate Cakes With Berries - cooking recipe

Ingredients

12 tbsp coconut oil (or butter)
3 3/4 cups semisweet chocolate chips
6 None large eggs, plus 2 large egg whites
2 tsp instant espresso, dissolved in 1 tsp hot water
3/4 cup sugar
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh strawberries

Preparation

Preheat oven to 325\u00b0F. Grease a 9 inch springform pan. In a large microwave-safe bowl, melt coconut oil and 2 3/4 cups chocolate chips together. Stir in egg yolks and espresso.
In a mixer on medium speed, beat egg whites with a pinch of salt for 3 mins, or until soft peaks form. Increase speed to high and add sugar. Beat for 3 mins, or until stiff peaks form. Stir into chocolate mixture then transfer to prepared pan and bake for 25 mins. Let cool then chill for 4 hours. Unmold cake and cut into 6 - 3 inch circles. Cover and chill until ready to use.
Cut 6 - 10 x 1 3/4 inch strips of wax paper. Place on a larger piece of wax paper. Melt remaining chocolate chips. With an offset spatula, spread each waxed paper strip with 1 1/2 tbsp chocolate to cover. Let stand for 20 mins, or until chocolate begins to firm up. Carefully wrap strips around each cake. Chill for 20 mins. When ready to serve, peel paper from chocolate. Fill tops with berries.