Nothing tells your friends you care, or have a serious case of PMS, like a good homemade flourless chocolate cake. And that’s just Anya of Spoons to Sporks has brought to you today. Easy, quick, and naturally gluten free. And should you be experiencing a horrendous case of PMS, they pair beautifully with your favorite bag of potato chips.
Mini Flourless Chocolate Cakes
(Active time: 30 minutes Total time: 8 hours)
- 4 large eggs, cold
- 8 oz semisweet or bittersweet chocolate, coarsely chopped
- 1/4 pound (1 stick) unsalted butter, cut into 1/2 inch chunks
- raspberries, whipped cream, and/or confectioners’ sugar for decoration (optional)
Adjust oven rack to lower middle position and pre-heat the oven to 325 degrees. Line cupcake pan with parchment paper cupcake liners (they’re easier to remove) or regular cupcake liners. Bring a kettle of water to boil.
Beat eggs on high speed until the volume doubles, about 5 minutes.
Meanwhile, melt chocolate and butter in a heatproof bowl set over a pan of almost simmering water, until smooth and very warm, roughly 115 degrees, stirring frequently. Fold 1/3 of the egg foam into chocolate mixture with a rubber spatula until only a few streaks of egg is visible. Fold in half the remaining foam, then the last of the remaining foam, until the mixture is homogenous.
Evenly distribute the batter into a lined cupcake pan. Set the roasting pan on the oven track. Pour in enough boiling water from the kettle to reach half way up the cupcake pan. Gently set the cupcake pan onto the roasting pan and bake the cupcakes until the cakes have risen slightly, edges are just beginning to set, a thin glazed crust has formed, and an instant read thermometer inserted into the center of the cake reads 140 degrees, 10 to 12 minutes. Remove the cupcake pan from oven and water bath and cool on wire rack. Once cool, cover and refrigerate overnight. They’ll keep covered and refrigerated for up to 4 days.
Remove cakes from refrigerator 20 minutes before serving to come to room temperature. Serve with whipped cream and raspberries or a sprinkle of confectioners’ sugar.
*Flourless Chocolate Cake is great with a glass of cold milk, vanilla ice cream, whipped cream, raspberries, and/or raspberry sauce.
Adapted from The Best Recipe Cookbook.
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