I don’t know about you guys but there’s something about a long weekend that just inspires me to bake. Something about the luxury of having three whole days to relax and enjoy that gets my baking juices flowing.
But the serious side-effect of baking activities, particularly in a household of two, are the leftovers. It can be dangerous having a whole cake floating around the fridge.
So recently, when I was tempted by the baking gods, I had the brilliant idea to downsize and go for a more minimalist mini-me individual serve.
We’re talking a flourless chocolate cake that is all the rich, chocolately indulgence you could wish for. It has the added bonus of being impossibly light, so you feel comfortably satisfied rather than stuffed after indulging.
But the real stroke of genius, if I do say so myself, is that you only make as many as you need (in this case 2). So there are no evil leftovers to torment and tempt during the week.
[5 ingredients | simple baking]
flourless chocolate cake
Inspired by Sophie Dahl from her wonderful little book, Miss Dahls Voluptuous Delights.
It’s a great cake to have in your repertoire because it will work for gluten intolerant people. If you needed to make it dairy free, you could easily replace the butter with vegetable oil. In terms of sugar – I’ve used both white and brown – either is fine.
These are one of those cakes that rise to lofty heights during baking then sink miserably as they cool. The first time I made them I was a little depressed how they looked, but I just turned them upside down and the looked rather lovely. Of course once you taste them, any negative thoughts will be banished all together. When I made them the other day for the photographs, I decided to make the most of the sink hole and fill it with double cream – so good.
If you don’t have a food processor, just melt the chocolate and butter in your preferred way and stir through the sugar and egg yolk and then proceed to step 4.
50g (1 3/4oz) dark chocolate (I used Lindt 70% cocoa solids)
40g (1 1/2oz) brown sugar
40g (1 1/2oz) butter
1 egg, separated
cream or icecream, to serve
1. Place a baking sheet or tray on the middle shelf of your oven. Preheat to 180C (350F). Grease and line the bases of 2 x 1 cup capacity ramekins.
2. Whizz chocolate and sugar in a food processor until you have coarse crumbs.
3. Add butter, egg yolk and 2 tablespoons boiling water and whizz for another few seconds, until well combined.
4. Whisk egg white with a pinch of salt in a clean, dry bowl.
5. Gently fold chocolate mixture into the white foam until only just combined.
6. Divide mixture gently between the prepared ramekins. Bake for 15 – 20 minutes or until the tops feel firm when touched with your finger.
7. Allow to cool then serve with cream or icecream.
Only 2 more sleeps until the launch of my new eCookbook [5 ingredients | 10 minutes] and the Stonesoup Virtual Cookery School opens for registration(!)
If you haven’t already done so, why not sign up for the newsletter to be eligible for an exclusive discount for subscribers only.Share