One of our favorite desserts we serve at the Night Swan Intracoastal Bed and Breakfast is the Flourless Chocolate Cake. It's a rich, decadent dessert that will leave you amazed it's completely gluten-free. This recipe, taken from Gourmet Magazine's November 1997 issue, is prepared in 6-ea 6-oz ramekins instead of the 8-inch round pan the original recipe suggests. We like it because it yields a perfect individual portion and freezes incredibly well.4-oz bittersweet chocolate (60% or more cacao)
1/2c (1 stick) butter
3/4c sugar
3 eggs
1/2c dark cocoa powder, sifted
Preheat oven to 375 degrees.
Grease ramekins well and place a parchment circle in the bottom of the ramekin. Grease the parchment circle as well.
Melt chocolate and butter together in double boiler.
Add sugar and stir well. Allow to cool just slightly.
Whisk in eggs one at a time until fully incorporated.
Add sifted cocoa powder to the batter until it comes together.
Pour equal amounts into the 6 ramekins and place in oven for 15-20 minutes, or until just set. Tops will be cracked.
Allow to cool just a little if you can... The aroma will be calling your name. Eat as is or top with ice cream and chocolate sauce, brandied cherries, or whatever your heart desires. You can't go wrong with these decadent little cakes.
Hope to see you soon! Try some of our desserts!
Martha
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