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


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.

About Individual Flourless Chocolate Cakes

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