individual flourless chocolate cakes
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.
prep time
10 Min
cook time
10 Min
method
---
yield
4 serving(s)
Ingredients
- 1 large cold egg
- 1/4 cup sugar
- 2 teaspoons unsweetened cocoa
- 1 1/2 tablespoons ground pecans
- 1 tablespoon warm water
- 1 ounce bittersweet chocolate
- - cooking spray
- - powdered sugar (optional)
- - fresh fruit (raspberries, blueberries, strawberries-optional)
- - whipped topping, optional
How To Make individual flourless chocolate cakes
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Step 1Preheat your oven to 425'F. Spray your ramekins with non-stick oil.
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Step 2Separate your egg placing the white in one bowl and the yolk in another.
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Step 3Mix the sugar and cocoa into the egg yolk and whisk together, add the ground pecans, water and melted chocolate. Whisk again to incorporate.
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Step 4With clean beaters, whip up the egg white to a stiff peak. Gently fold into the egg yolk mixture with a spatula.
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Step 5Spoon evenly into the 4 prepared ramekins.
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Step 6Bake at 425'F for 10 minutes. Transfer to a wire rack to cool. Garnish with your favorite topping.
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Step 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.
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Step 8Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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