Individual Flourless Chocolate Cakes


6 tablespoons butter
1/4 cup cocoa
1 tablespoon espresso powder
4 x egg whites (I generally use Naturegg Simply Egg Whites!)
4 tablespoons brown sugar (I have also used Splenda Brown Sugar)


Preheat the oven to 400 degrees. Butter and sugar 8 individual (do not use muffin pan) muffin cups or ramekins.
Melt the chocolate and butter together in the top of a double boiler or in a microwave, stirring frequently until smooth. Remove from the heat and sift in the cocoa, whisk until smooth.
Meanwhile beat the egg whites in a stand mixer or by hand until they form soft peaks, add the sugar and beat a few moments more.
Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently fold in the rest. You may make the batter to this point and refrigerate it for several days.
Fill the cups about two thirds full. Bake until they have risen and cracked on top but are still a bit runny in the center, about 7 or 8 minutes. They’ll take a moment longer if you made the batter in advanced and refrigerated it.
Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.




Timing Hints: The batter can be made several days in advance and refrigerated. Make sure the cakes come to room temperature before you bake, makes for a better cake and faster baking. Makes 6 to 8 cakes.
This recipe came from Chef Michael Smith on the Food Network Canada . I’ve been making this delicious recipe for years. It’s great because you can make it ahead and just pop them in the oven just before you want to serve dessert (8-10 minutes, max!).
Drizzle with a balsamic reduction...YUM!
Note that this recipe may be cut in half successfully! Use smaller ramekins for 4 servings! Check out my blog .


12 servings


Thursday, December 10, 2009 - 4:44pm


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