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Flourless Mascarpone Cakes

1 c cream, divided
8 oz bittersweet chocolate, broken
1/4 c granulated sugar
Cocoa powder
8 oz mascarpone cheese
3 large eggs

Combine ½ cup of the cream, the chocolate and sugar in the top of a double boiler set over simmering water. Stir the mixture occasionally until it is melted and smooth. Meanwhile spray disposable foil muffin tins with nonstick spray and dust with cocoa powder and set aside. When the chocolate mixture is melted set it aside to cool slightly.

In a mixer bowl combine the mascarpone and one of the eggs and beat well. Add the remaining eggs one at a time, beating well in between. Add the slightly cooled chocolate mixture to the bowl and bit on medium until combined.

Pour scant half-cups of the mixture into each muffin cup and place the tins on a cookie sheet. Bake in a 300 degree oven approximately 30 minutes until set. Allow to cool slightly and then place a cookie sheet on top of the muffin tin and invert it to remove the cakes.

Garnish with candied ginger or orange peel if desired.

 

   
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