1 ounce bittersweet chocolate, melted and cooled slightly
Powdered sugar (optional)
How to Make It
Preheat oven to 425°.
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 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.
Bake at 425° for 10 minutes or until almost set. Transfer to a wire rack; cool 10 minutes. Garnish with powdered sugar and strawberries, if desired.
Cocoa powder is made from ground roasted cacao seeds that have had most of the fat removed. When you are using less real chocolate in light baking, incorporate some cocoa powder to deepen the chocolate flavor without adding a lot of extra fat.
The chocolate aroma floated throughout the atmosphere, and the batter was rising in the oven. I took it out when it seemed to be finished, and felt pleased with myself.
As it turns out, it was way too gooey, too sweet, and was overall, not good.
I think this was as a result of the container I baked it in. The recipe requires a ramekin, but I didn't have one.
If you have a ramekin, it will probably work out better.
I didn't think this recipe was good at all. The serving size is so tiny, it makes about 3 mouthfuls of cake and the cake itself just tasted sweet, it did not have the deep chocolatey flavour I was looking for.
I panicked yesterday afternoon when I realized that I had no dessert to offer our dinner guests -- who would be arriving in less than an hour. Not only did this come together quickly, but it was the perfect ending to our meal: not overly sweet or heavy, but just the right amount of richness. I prepared the cakes before dinner; all I had to do was pop them in the oven while I started the coffee Didn't have strawberries, but will definitely try it next time. And I used ground almonds as I'm not keen on pecans. Will definitely be making this again.
This was amazing for only 124 calories! It was so light and airy, which most flour-less cakes are heavy and dense. Key is to whip those egg whites as much as possible! I used almond instead of walnuts and it was great. Will definitely keep this handy for special occasions and my chocolate addictions.