Yes and I’ve done it. Usually included some fat and sugar to replicate the content of the chips. But there’s already butter and sugar in the recipe, so probably no need for more.
PS to PB - I checked my Food Substitutions BIble and it recommends 2 tbsp per oz of bittersweet chocolate in the original. Also, if you don't add sugar and butter to compensate for what was in the chocolate but the baked cake taste is too bitter or strongly chocolate, you could top it with a dusting of icing sugar, some buttercream frosting, or sweetened whipped cream. Good luck with this!
/8725437a-50b0-4df6-b287-d269b7c361b0--2020-0124_instant-pot-flourless-chocolate-cake_3x2_julia-gartland_081.jpg)
3 Comments
Usually included some fat and sugar to replicate the content of the chips.
But there’s already butter and sugar in the recipe, so probably no need for more.
I checked my Food Substitutions BIble and it recommends 2 tbsp per oz of bittersweet chocolate in the original.
Also, if you don't add sugar and butter to compensate for what was in the chocolate but the baked cake taste is too bitter or strongly chocolate, you could top it with a dusting of icing sugar, some buttercream frosting, or sweetened whipped cream.
Good luck with this!