Mini Flourless Chocolate Cakes
These cakes baked in a ramekin are a perfect dessert for two… or one – sometimes they are just too good to share! Extremely moist, chocolaty, and delicious, this flourless recipe yields an extra fudgy version of rich chocolate cake. As an added bonus, they are gluten free! Pair with a scoop of vanilla ice cream, berries, and/or a chocolate ganache. Oh, and don’t forget to take a picture because they’re super cute!
Ingredients Directions Preheat oven to 375 degrees Fahrenheit. Grease two ramekins. Dust the bottoms with cocoa powder or line them with a round of parchment paper to prevent the cake from sticking. Melt chocolate chips and coconut oil together in a bowl. Stir until smooth. Add cocoa powder, sour cream, vanilla extract, salt, sugar, and the egg. Mix until smooth. Divide batter between the two prepared ramekins. Bake for about 25 minutes. Let cool a bit before flipping upside down to remove them from the ramekins. You may need to run a toothpick or cooking needle around the edge to loosen. Top with berries or serve with a scoop of vanilla ice cream! Preheat oven to 375 degrees Fahrenheit. Grease two ramekins. Dust the bottoms with cocoa powder or line them with a round of parchment paper to prevent the cake from sticking. Melt chocolate chips and coconut oil together in a bowl. Stir until smooth. Add cocoa powder, sour cream, vanilla extract, salt, sugar, and the egg. Mix until smooth. Divide batter between the two prepared ramekins. Bake for about 25 minutes. Let cool a bit before flipping upside down to remove them from the ramekins. You may need to run a toothpick or cooking needle around the edge to loosen. Top with berries or serve with a scoop of vanilla ice cream!
Ingredients
Directions
