Flourless Chocolate Cakes | VitaMedica

Flourless Chocolate Cakes

Makes 4 servings (ramekin)


1 large egg

¼ cup sugar

2 teaspoons unsweetened cocoa

1 ½ tablespoons chopped pecans

1 tablespoon water

1 ounce bittersweet chocolate, melted and cooled slightly

Butter or cooking spray

Berries (strawberries, raspberries, blackberries, blueberries)

½ lemon

Powdered sugar (optional)


Preheat oven to 425 degrees.

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 melted 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 or butter.

Bake at 425 degrees for about 10 minutes or until almost set (center should be firm with a warm gooey filling).

Clean and cut berries.  Put in bowl and squirt about ½ lemon to keep berries fresh.

Serve warm cakes in ramekins on plate.  Place berries on side.  Sprinkle powdered sugar for decoration.