Individual Flourless Chocolate Cakes

Jo Zimny


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.


★★★★★ 1 vote

10 Min
10 Min


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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

How to Make Individual Flourless Chocolate Cakes


  • 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.
  • 8Enjoy!

Printable Recipe Card

About Individual Flourless Chocolate Cakes

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

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