Personal Flourless Chocolate Cake

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.

Print Recipe

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!

Course

Dessert

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

person

Ingredients

• 1 oz (or square) Ghiradelli Bittersweet Chocolate (60% cocao)
• 2 TBSP Unsalted Stick Butter
• 3 TBSP Granulated Sugar
• 1 Large Egg
• 2 TBSP Cocoa Powder We prefer Nestle brand

Course Dessert Prep Time 5 minutes Cook Time 30 minutes Passive Time 15 minutes Servings person Ingredients 1 oz (or square) Ghiradelli Bittersweet Chocolate (60% cocao) 2 TBSP Unsalted Stick Butter 3 TBSP Granulated Sugar 1 Large Egg 2 TBSP Cocoa Powder We prefer Nestle brand

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.

   

Recipe Notes

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

Robin Scott/Creative-Chick.com

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

 

 

https://www.creative-chick.com/profoundly-superb-pumpkin-seed-recipe-its-about-thyme/

https://www.creative-chick.com/green-bean-casserole-recipe/

Share this Recipe