Preparation
- Preheat the oven to 350°F. Coat 24 mini muffin cups with nonstick cooking spray or line with mini cupcake liners and set aside.
- Stir the chocolate chips and canola oil in a medium saucepan over low heat until the chips melt, about 2 minutes. Remove from the heat.
- Whisk together the sugar, flour, cocoa powder, and coconut in a large bowl until well combined. Whisk in the eggs until well blended. Add the melted chocolate mixture and stir to combine.
- Spoon the batter evenly into the prepared muffin cups. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool. To add “snow” to the tops of each torte, sprinkle with confectioners’ sugar, if desired.
Yield
Makes 2 dozen
Nutritional Facts
1 Serving: (1 torte) Calories 150; Fat 9g (3g saturated, 0.5g omega-3); Sodium 15mg, Carbohydrate 18g; Fiber 1g; Protein 2g.