Individual Flourless Chocolate Cakes

Jo Zimny

By
@EmilyJo

If you want to use 1 cup ramekins that is fine, I didn't have any but the 2 cup ones, so the cake looks a bit lost in there. I can add some whipped cream or powdered sugar to this one. They are very rich, so a small amount is plenty, unless you're a chocoholic and no amount is ever enough.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Ingredients

1 large
cold egg
1/4 c
sugar
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

Directions Step-By-Step

1
Preheat your oven to 425'F. Spray your ramekins with non-stick oil.
2
Separate your egg placing the white in one bowl and the yolk in another.
3
Mix the sugar and cocoa into the egg yolk and whisk together, add the ground pecans, water and melted chocolate. Whisk again to incorporate.
4
With clean beaters, whip up the egg white to a stiff peak. Gently fold into the egg yolk mixture with a spatula.
5
Spoon evenly into the 4 prepared ramekins.
6
Bake at 425'F for 10 minutes. Transfer to a wire rack to cool. Garnish with your favorite topping.
7
Note: 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.
8
Enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy
Hashtag: #flourless