Flourless Chocolate Cakes

Flourless Chocolate Cakes Recipe
Oxmoor House
With rich chocolate flavor and a warm gooey filling, these hot-from-the-oven minicakes are the perfect indulgence at the end of a busy day. Many supermarkets stock ground pecans in the nuts section; if you can't find them already ground, chop pecan halves or pieces, and grind them in a food processor, minichopper, or spice grinder.


4 servings (serving size: 1 ramekin)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Other: 10 Minutes

Nutritional Information

Calories 124
Caloriesfromfat 0.0 %
Fat 6.2 g
Satfat 2.1 g
Monofat 1.9 g
Polyfat 1.8 g
Protein 2.5 g
Carbohydrate 17.3 g
Fiber 1.1 g
Cholesterol 45 mg
Iron 0.6 mg
Sodium 18 mg
Calcium 10 mg


1 large egg
1/4 cup sugar
2 teaspoons unsweetened cocoa
1 1/2 tablespoons chopped pecans, ground
1 tablespoon warm water
1 ounce bittersweet chocolate, melted and cooled slightly
Cooking spray
Powdered sugar (optional)
Strawberries (optional)


1. Preheat oven to 425°.

2. 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.

3. 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.

4. 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.

Choice ingredient

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.