Flourless chocolate cake is an interesting dessert. If I didn’t know I was eating something flourless, I may not be able to tell. However, if I know that it is flourless and keep in mind that it is mainly gelled together with egg, I can sense the sponginess that results from that. It’s not an unpleasant texture to me, as it also produces a distinct fudginess when cooked properly. Overall, this single serve flourless chocolate cake is an absolute delight, and a great healthy-ish dessert that is not too far off from its floured counterpart.
Finding a recipe
I discovered a promising recipe while searching Pinterest for a single serve flourless chocolate cake. Some single serve recipes recipes included flours like oat or whole wheat, were not the right serving size I was looking for, or had complicated steps like beating an egg white. Fortunately, this recipe had everything I was looking for, and didn’t include the ingredients I didn’t want. The only thing I had to figure out was how long to bake it, as I didn’t intend on using the microwave. I found another recipe and used that as a guide.
I made some substitutions when making this purely because I had the ingredients on hand. The recipe as written is likely fine for an anytime occasion. However, I’ve noted the substitutions I think would be good for future reference.
Any light-tasting cooking oil should be fine. I would stay away from anything too strong like olive oil. Below are some of my favorite oils:
- Coconut oil
- Bacon grease
- Avocado oil
The cake depends solely on your chocolate for sweetness. If the chocolate is more bitter than the desired end result, consider adding a tsp. or two of sugar. Here are some chocolate substitutions I would recommend:
- 55% dark chocolate with sea salt
- Andes mints
- 1/4 c. chocolate
- 1 Tbsp. oil
- 1 Tbsp. cocoa powder
- 1 egg
- 1/4 tsp. vanilla extract
- 1/8 tsp. baking powder
- Gently melt chocolate. Whisk in oil and vanilla, then the egg. Mix until thoroughly combined.
- Add cocoa powder, and whisk until smooth. Pour into two small greased ramekins.
- Bake at 350ºF for 8-10 minutes, or until tops have risen and are somewhat firm. Remove from heat an allow to cool slightly before serving.
Various oils can be used, including bacon grease, coconut oil, and avocado oil.
The sweeter the chocolate is, the sweeter the end result will be.