Individual Flourless Chocolate Cakes
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- 1 large
- cold egg
- 1/4 c
- 2 tsp
- unsweetened cocoa
- 1 1/2 Tbsp
- ground pecans
- 1 Tbsp
- warm water
- 1 oz
- bittersweet chocolate
- cooking spray
- powdered sugar (optional)
- fresh fruit (raspberries, blueberries, strawberries-optional)
- whipped topping, optional
1Preheat your oven to 425'F. Spray your ramekins with non-stick oil.
2Separate your egg placing the white in one bowl and the yolk in another.
3Mix the sugar and cocoa into the egg yolk and whisk together, add the ground pecans, water and melted chocolate. Whisk again to incorporate.
4With clean beaters, whip up the egg white to a stiff peak. Gently fold into the egg yolk mixture with a spatula.
5Spoon evenly into the 4 prepared ramekins.
6Bake at 425'F for 10 minutes. Transfer to a wire rack to cool. Garnish with your favorite topping.
7Note: If you want to leave out some of the melted chocolate you can. Just a a little more of the unsweetened cocoa powder, it will make this even chocolatier tasting and lighten up on the fat content.