This nearly-flourless chocolate cake is so rich and decedent. And, it can be mixed up quickly in one large measuring glass. No one will know just how easy it is when you wow them with the presentation—just invert the finished cake onto a plate and serve with a scoop of ice cream and garnish with a few berries. It also finishes very well with a glass of Oban 14.
Makes 4 1/2-cup size individual cakes
INGREDIENTS
- 1/2 cup (3 1/2 oz) Theo 70% dark chocolate or Scharffen Berger 70% bittersweet chocolate, chopped
- 1/3 cup butter (plus more for greasing)
- 1/2 cup sugar
- 3 tablespoons flour
- 2 eggs
- cocoa powder for dusting
DIRECTIONS
STEP 1
Heat oven to 400 degrees (if you are cooking right away). Generously grease the inside of 4 ramekins with softened butter and dust with cocoa powder, tapping out any excess.
STEP 2
Add chocolate and butter to 4-cup measuring glass. Microwave for 45 seconds, and then whisk until smooth. Heat for another 30 seconds if needed.
STEP 3
Add sugar and flour to chocolate in measuring glass and stir. Then, add the eggs and whisk until everything is incorporated.
STEP 4
Divide the batter evenly between the cups and set the cups on a small cookie sheet or pan.
STEP 5
Bake for 14 minutes until tops are firm and edges are set. Invert immediately (or at least within five minutes) onto individual serving plates. Dust with additional cocoa powder, if desired.
To make ahead of time, follow steps 1-4. The uncooked cakes can be set aside at room temperature for an hour or so. They can also be make the day before and kept, covered with plastic, in the refrigerator. When you’re ready to serve them, let them sit on the counter at room temperature while the oven heats and then bake as directed.
Recipe adapted from An Oregon Cottage.