Little Flourless Chocolate Cakes

Serves 2

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, and either is fine.

These are among 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 (preferably 70% cocoa solids)
40g (1 1/2oz) brown sugar
40g (1 1/2oz) butter
1 egg, separated
cream or ice cream, 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 ice cream.