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Flourless Chocolate Cakes

Makes 4 servings (ramekin)


1 large egg
¼ cup sugar
2 teaspoons unsweetened cocoa
1 ½ tablespoons chopped pecans
1 tablespoon water
1 ounce bittersweet chocolate, melted and cooled slightly
Butter or cooking spray

Berries (strawberries, raspberries, blackberries, blueberries)
½ lemon
Powdered sugar (optional)


Preheat oven to 425 degrees.

Separate egg, placing egg white and egg yolk in separate medium bowls.

Add sugar and cocoa to egg yolk, stirring with a whisk. Add pecans, water and melted chocolate, stirring with a whisk.

Beat egg white with a mixer at high speed until stiff peaks form. Gently fold half of egg white into egg yolk mixture; fold in remaining egg white.

Spoon batter evenly into 4 (4-ounce) ramekins coated with cooking spray or butter.

Bake at 425 degrees for about 10 minutes or until almost set (center should be firm with a warm gooey filling).

Clean and cut berries. Put in bowl and squirt about ½ lemon to keep berries fresh.

Serve warm cakes in ramekins on plate. Place berries on side. Sprinkle powdered sugar for decoration.
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