Flourless Chocolate Cakes

6 Reviews
ADD YOUR REVIEW
Oxmoor House
Prep Time:
10 Mins
Cook Time:
10 Mins
Other Time:
10 Mins
Yield:
4 servings (serving size: 1 ramekin)
March 2010
RECIPE BY 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.

Ingredients

  • 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)

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Step 5

Choice ingredient

Step 6

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.

Cooking Light Fresh Food Fast Weeknight Meals

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Ratings & Reviews

cangelica's Review

cangelica
July 07, 2014
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.

Dominique90's Review

TheSometimeCook
September 19, 2012
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.

TheSometimeCook's Review

mrscrazyed
June 29, 2012
N/A

mrscrazyed's Review

skfongers
February 03, 2012
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.

skfongers's Review

lissalane
July 23, 2011
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.

lissalane's Review

Dominique90
July 20, 2011
Excellent, choice when your looking for that 'deep chocolate' taste and watching your fat-calorie intake. Was so easy to make, loved it!!!!!!! San Antonio, TX.