Flourless Chocolate Wafer Thins

Name: Flourless Chocolate Wafer Thins
Cuisine: American
Ingredients: 8 ounces semi sweet or milk chocolate, chopped; 2 tablespoons sour cream; 8 large eggs; 2/3 cup granulated sugat or Splenda sugar subsitute; 1/4 cup baking powder

fenway @Fenway

This recipe is my flourless chocolate cake made into a wafer like soft cookie. The cookies are not particularly attractive! They are quite flat and sort of miss shaped, but they taste great and worked perfect for what I wanted them for. They are a great crust for molded desserts. They are wonderful stacked with whipped cream and fresh berries as the picture shows. They are flexible so wrap aroung ice cream, pudding, mousse, flavored cream cheese or whatever you can think of for a individual chicolate covered dessert.

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Ingredients

8 ouncessemi sweet or milk chocolate, chopped
2 tablespoonssour cream
8large eggs
2/3 cupgranulated sugat or Splenda sugar subsitute
1/4 cupbaking powder

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Steps

1

Preheat the oven to 350. Line baking sheets with parchment paper.
2

Seperate eggs. whites in one bowl, yolks in another. Cover and bring to room temperature
3

Melt chocolate in the microwave until smooth, allow to come to room temperature
4

Beat egg yolks, salt, sugar, and sour cream until light in color and increased in volume, add melted chocolate and blend
5

With clean dry beaters beat egg whites with baking powder until stiff
6

Fold egg whites into egg yolk mixture in 3 additions until uniform in color
7

Drop about 1/4 cup batter on prepared pan. Batter spreads a lot so allow space but if they end up running together go ahead and bake them. They can be easily seperated with a knife when cool
8

Bake about 11 to 16 minutes until just set. Let cool in pans 5 minutes then transfer to racks to cool completely
9
10

This is one way to use these, stacked wit whipped cream and fresh berries

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Cooksnaps

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fenway @Fenway

on November 19, 2016 23:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.