Personal Flourless Chocolate Cake

Personal Flourless Cake Topped/Robin Scott

Robin Scott/Creative-Chick.com

When You Want Some, But Not Too Much

You don’t want a big, tempting, delicious chocolate cake talking to you from the kitchen for the next several nights while you’re trying to mind your own business. But when you’re dying for something so rich and satisfying (and real), Flourless Chocolate Cake is not the worst thing in the world when you consider you can pronounce all the ingredients. Just 5 simple, real ingredients. And, it’s gluten-free.

I discovered the full recipe at geniuskitchen.com, and have made it several times in the full-size 10-inch springform pan. Since that is a LOT of delicious chocolate cake to test my iron will against night after night, I pared it down to a 1-person recipe that could be for 2 if you like. The smaller batch is more manageable, and also contains less guilt. It’s one thing to have a nice big piece of cake, it’s quite another to eat a half of a cake because you just can’t stop picking at it.

I personally love some Cool Whip (what did you say?) to bring out the richness of the chocolate. Whipped cream may be a slightly healthier choice. Ice cream, or a dusting of powdered sugar and/or cocoa powder (hm, a little cinnamon?) is always nice. Or G) All of the above.

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Personal Flourless Chocolate Cake
This is a perfect, dense, rich, chocolately cake that is so simple. It contains no flour, only bittersweet chocolate, butter, sugar, eggs, and cocoa powder. This recipe is scaled down for just 1-2 people, so you won't have leftovers around to tempt you!
Personal Flourless Cake Topped/Robin Scott
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
person
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
person
Ingredients
Personal Flourless Cake Topped/Robin Scott
Instructions
  1. Preheat oven to 350 degrees. Butter the edges of a 4.75-inch Springform Pan and line with buttered wax or parchment paper. or butter 2 small ramekins.
  2. Melt chocolate and butter together in double-boiler over barely simmering water (or microwave for about 1 minute). Remove from heat and whisk together. While still hot add sugar and mix in until mostly dissolved. Mix in egg thoroughly, then cocoa.
  3. Add to the pan, or divide between the 2 ramekins, using a spatula to scrape out all of it (every bit counts!). Bake for 30 minutes for the one, 20 minutes for the 2, or until you insert a toothpick into the whole mess and it comes out mostly clean.
  4. Let cool for 10-20 minutes, depending on how warm you'd like it.
    Personal Flourless Cake in Pan/Robin Scott
Recipe Notes

It's especially good the next day, if you have super-powers and can wait that long.

Personal Flourless Cake Topped Alt/Robin Scott

Robin Scott/Creative-Chick.com

http://www.geniuskitchen.com/recipe/flourless-chocolate-cake-147610

 

 

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