Flourless Chocolate Cake (small batch)

When I worked at the Manor as a chef, one of the most popular luncheon desserts was a deliciously easy flourless chocolate cake. The ladies were very fond of it. Not only was it very easy to make, but it was also gluten free.

It was hard to believe how something which was so simple could be so elegant.  I did not complain.  I had enough to do when preparing for a luncheon or a dinner party.  If I could manage a dessert that was not only delicious but easy, I was all for it!  

Not that I am lazy, because I am not.  Whether I was cooking for a luncheon party or a dinner party, I did all the shopping, preparations, setting of the tables, cooking, etc.  For Dinner parties I had some help with the serving and the cleaning up, for luncheons I did it all by myself. No help.

When you are talking at the very least 4 courses, including appetizers and nibbles, that's a whole lot of work.  Especially when you include the preparing and the cooking of the food, not to mention plating it, and serving it.  (We won't even get started on the set up or the clean up. )

 

It was my job and I was being paid for it, but I knew personally, as the chef, that if I could make at least some of the dishes being served less complicated, the whole thing would be much more of a success.

With that goal in mind, I tried to have at least one or two of the dishes I prepared to be a bit more simplistic.

 

Simplistic doesn't mean less delicious however.  Some of the simplest things are some of the tastiest and that is so with this lush and decadent chocolate cake!  

It may be sized for just two or three people, but it is anything but simple when it comes to taste. It is just a smaller version of the original larger version.  You can find the recipe for that here if you are so inclined.

 

    WHAT YOU NEED TO MAKE FLOURLESS CHOCOLATE CAKE 

Because this recipe is so simple and uses very few ingredients, the chocolate flavor really shines through. You want to make sure that you use only the very best semi-sweet chocolate chips and cocoa powder for this.

• 1/2 cup (90g) good quality semi-sweet chocolate chips
• 2 TBS (28g) butter
• 1 1/2 tsp canola oil or other flavorless oil
• 1 large free range egg
• 1 large free range egg white
• 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
• 1/4 tsp pure vanilla extract
• pinch salt
• 2 TBS granulated sugar plus 1/4 tsp to dust the top

 

I recommend Ghirardelli or Whole Foods Chocolate Chips for this dessert, but having said that, a good basic semi sweet chocolate chips will also work well, you just might not get as much of a chocolate oomph!

Again,  I use salted butter because I can't afford to have both salted and unsalted in my house. You have to pick your battles.

I only use free range eggs and I always, always only use pure vanilla extract.  At the moment I am using organic sugar, which has not been bleached white.  My cocoa powder is Fry's.  If I had access to Dutch cocoa powder, I would use that.

 

HOW TO MAKE FLOURLESS CHOCOLATE CAKE

This only looks complicated. I can promise you it is really very easy to make.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)

Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes.  (This can also be done in a bowl over simmering water.  Just make sure that the bottom of the bowl does not touch the water.)

Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside.   (You can know that your egg white has formed stiff peaks when you lift up your beater and you see a nice peak that stands straight up in the bowl.)

 

Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.

Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold. (Overfolding will knock the air out of your whites an result in a rubbery cake finish rather than a light one.)

Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.

Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.

Serve with a scoop of vanilla ice cream or some whipped cream if desired.

 

This is extremely good with a raspberry coulis.  When I made the cake for the people at the Manor, they always wanted it presented on a pool of Raspberry Coulis.

To make a simple raspberry coulis, place a package (about 1 1/2 cups) of frozen raspberries in a blender along with 2 tsp of sugar, 1 TBS of lemon juice and a squirt of raspberry liqueur if you have some.   Blitz until smooth and then press through a sieve.

So there you have it, an easy and elegant chocolate dessert for two or three people, that is delicious and quick to put together.  If you are a fan of easy and elegant, you might also enjoy these:

MEXICAN CHOCOLATE LAVA CAKES - One thing I really enjoy about these Lava Cakes is that they have that soft and gooey, molten center mixed with a bit of cinnamon spice.  They are meant to be eaten warm so that they stay that way.  Sized for the smaller family.

SINGED ANGEL WINGS - Angel food cake is cut into wedges (the angel's wings.)  The wings are brushed lightly with a bit melted butter and then toasted lightly on both sides under the broiler. (grill in the UK) Topped with a scoop of good vanilla ice cream and drizzled with some hot caramel sauce, this is a fabulous but very simple dessert. You can make as many or as few of these as you need.

Flourless Chocolate Cake (small batch)

Yield: 2

Author: Marie Rayner

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Rich, decadent, gluten free and delicious. Serve with a scoop of vanilla ice cream or whipped cream for a real treat. Raspberry coulis also goes very nicely.

Ingredients

• 1/2 cup (90g) good quality semi-sweet chocolate chips
• 2 TBS (28g) butter
• 1 1/2 tsp canola oil or other flavorless oil
• 1 large free range egg
• 1 large free range egg white
• 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
• 1/4 tsp pure vanilla extract
• pinch salt
• 2 TBS granulated sugar plus 1/4 tsp to dust the top

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)
2. Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes.
3. Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside.
4. Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.
5. Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold.
6. Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.
7. Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.
8. Serve with a scoop of vanilla ice cream or some whipped cream if desired.

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