Individual Flourless Chocolate Cakes – a delicious recipe with sweet chocolate, butter, cocoa, cayenne pepper, espresso powder, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees. Butter and sugar 8 individual (do not use muffin pan) muffin cups or ramekins.
2
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.
3
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.
4
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.
5
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.
6
Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.
680
kcal
Calories
45
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces semi sweet chocolate or top-quality bittersweet, 6 tablespoons butter, 1/4 cup cocoa, 1 pinch cayenne pepper, and more.
Yes, Individual Flourless Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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