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Recipe Detail Page
Flourless Chocolate Cake for Two
Winter 2023
Forgot to pick up dessert? This recipe is easy enough to throw together on the fly. When making chocolate cake, skipping the flour really amps up the rich, decadent factor.
Makes 2 servings
2 eggs
1/3 cup (80 mL) granulated sugar
1/3 cup (80 mL) unsweetened cocoa powder, sifted, plus more for dusting
1 tbsp (15 mL) cold water
1/2 tsp (2 mL) vanilla extract (optional)
3 1/2 oz (100 g) good-quality 70% dark chocolate, coarsely chopped
1/2 cup (125 mL) unsalted butter, cut into cubes plus more for greasing
Pinch of sea salt
6 oz (170 g) raspberries for garnish
Icing sugar for garnish (optional)
Dollops of whipped cream (optional)
1. Preheat oven to 300°F (149°C).
2. Whisk eggs in a medium or large bowl. Whisk in sugar, cocoa, water and vanilla.
3. Place chocolate with butter in another medium-sized bowl that’s microwave-safe. Microwave for 30 seconds. Carefully stir. Microwave once more until chocolate is almost melted. Remove and stir until smooth. Stir in salt.
4. Grease two ¾ cup or 1 cup (175 or 250 mL) ramekins with butter then dust with cocoa, shaking off any excess. When chocolate-butter mixture is room temperature, slowly whisk into egg mixture until evenly mixed. Pour and scrape chocolate mixture into prepared ramekins. Set on a baking sheet.
5. Bake in centre of preheated oven until a cake tester comes out clean, about 30 minutes. Remove ramekins to small plates. Sprinkle raspberries with icing sugar and use as a topping when serving cakes warm. Or cool cakes and serve at room temperature dolloped with whipped cream and topped with raspberries. Serve any remaining raspberries alongside on the plates.
Makes 2 servings
