Milk Chocolate Anti-Souffle

  • 3 squares chocolate bark
  • 4 Tablespoons unsalted butter
  • 2 whole eggs
  • 1 teaspoon vanilla

    Butter a cake pan, line with buttered parchment paper. Heat oven to 375°.  Melt chocolate and butter together until almost completely melted. Let cool for a few minutes. Add eggs and mix until completely incorporated . Add vanilla and mix completely. Pour in parchment paper. Bake for 25-30 minutes. It should look unevenly mushroom-ish. Take out and flip it over on a cake pan. It’ll flatten. And the kid who smelled “brownies” will come bug you again about the time it cools. It tastes like an undercooked brownie. 

    Serves 6 at 16g carbs per serving before you top it with berries and whipped cream (roughly 22g)


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