Flourless Chocolate Cakes for Two
Now that all the “kids” are off on their own and my hubby and I are empty nesters, it’s hard to justify making big desserts for just the two of us. So, when Valentine’s Day rolled around, I was trying to decide whether to make a half recipe of some dessert so we could celebrate the special day when I stumbled on this recipe for just two servings of a decadent flour chocolate cake. Two servings of bliss in a ramekin—perfect!
I timed it just right so that from start to finish (including baking time), in about an hour, we were eating a ramekin of warm flourless chocolate cake that was to die for and made Valentine’s Day a super sweet success.
If you’re familiar with flourless chocolate cakes, they tend to be very moist and fudgy; and this cake was no exception. Every spoonful was melt-in-your-mouth heaven. If you don’t believe me, just check out this photo:
The recipe is easily scaled up, so you can double, triple, or quadruple it to suit your needs. Honestly, I was sorry that I didn’t at least double it so that I could stash a couple in the fridge for the next day. I’m sure a quick zap in the microwave would have brought it back to just baked splendor.
These decadent little cakes shouldn’t wait for next Valentine’s Day for you to make and enjoy them. I’m sure there’s a birthday or anniversary coming up or maybe something else special you’d like to celebrate. If you’re as much of a chocoholic as I am, maybe you’d just like to celebrate how much you like chocolate!
One year ago: White Fudge Cake
Two years ago: Baked Shrimp Scampi
Three years ago: Chinese Green Beans
Four years ago: Classic Pot Roast
Five years ago: Best Steak Ever (Indoors)
Six years ago: Chocolate Sugar Cookies
Seven years ago: Roger’s Jambalaya
Flourless Chocolate Cakes for Two
Ingredients
- 2 tbl. unsalted butter, plus more for the ramekins
- Unsweetened cocoa powder, for dusting the ramekins
- 2 oz. bittersweet chocolate, chopped
- 1 1/2 tbl. granulated sugar
- 1 tbl. packed light brown sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- Sweetened whipped cream, for garnish
- chocolate shavings, for garnish
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Directions
Preheat oven to 350° F. Butter two 8-ounce ramekins. Dust with cocoa powder and shake out the excess.
Place chocolate and 2 tablespoons butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Using an electric mixer on medium speed, beat sugar, brown sugar, egg, vanilla, and salt until combined. Add chocolate mixture and mix until smooth.
Divide batter evenly between the two prepared ramekins.
Bake 20 to 25 minutes or until cakes are set. Mine were done at 20 minutes. Note that the cakes will rise slightly above the tops of the ramekins. They will start to deflate as they cool off. This is what makes them fudgy as it sinks in on itself. It also makes a nice little depression you can fill up with whipped cream!
Serve warm in the ramekins. Garnish with whipped cream and chocolate shavings. I wouldn’t say no to a little vanilla ice cream either!
Source: A recipe from Bake or Break