Talk about decadent, these individual flourless chocolate cakes are the perfect way to close out an evening of entertaining friends. Each guest gets their own rich cake topped with seasonal fruit. These gluten-free cakes are very easy to whip up for any occasion — or no occasion at all! We used almond extract but you can also use vanilla if you would prefer.
Individual Flourless Chocolate Cakes — modified from Whipperberry
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup Dutch cocoa
- 3 eggs
- 1 tsp of almond extract
- Cooking Spray
- Blackberries, garnish
- Powdered Sugar, garnish
Preheat your oven to 375˚. Place six ramekins onto a baking tray and lightly mist with cooking spray.
Combine the chocolate chips and butter in a small saucepan. Cook until just melted and remove from the heat. Stir in the vanilla (or almond) extract.
In a small bowl whisk the eggs. Add the sugar and cocoa. Whisk until smooth. (You should have a paste like consistency).
Fold in the melted chocolate. Divide the batter between your bowls and bake for 15-18 minutes, or until a toothpick comes out clean.
Dust cakes with powdered sugar and garnish with blackberries (raspberries or strawberries work well too).