There is nothing that screams “Valentine’s Day” more than a delicious, gooey chocolate cake. And these are truly The Best Easy Flourless Chocolate Cakes that you can make! This recipe yields four, single-serving ramekins full of rich chocolate cake, which means it’s perfect for sharing with your Valentine… or in some cases, galentines.
Valentine’s Day is right around the corner, and I am all about it! In fact, Valentine’s Day has always been one of my favorite holidays. Maybe it’s the feeling of love in the air, or all of the delicious chocolatey desserts (like gluten-free lava cakes… yum). Either way, I can’t get enough of Valentine’s Day!
And if you’re looking for the perfect Valentine’s Day dessert, then you’re in the right place. These truly are the best easy flowerless chocolate cakes… and they truly are EASY! All you need are just a few basic pantry staples to make four, delicious, flourless, gluten-free cakes. These cakes are made in ramekins to make them into perfect single-servings. Let’s be honest, Valentine’s Day is all about love, which also includes self-love. And there’s nothing that exemplifies self-love than having a cake to yourself!
This dish makes the perfect dessert when paired alongside a simple, yet filling entree, like my Simple Lemon Garlic Pasta or my Marry-Me Chicken Orzo. And, serve it with a side of my Drunken Strawberries? You’ll have the perfect Valentine’s Day menu ready in a pinch!
What You Need to Make These Single-Serving Chocolate Cakes
- Dark Chocolate Chips: After all, these wouldn’t be flourless chocolate cakes without the chocolate chips! When melted with the butter, the chocolate chips form a thick, chocolate sauce that makes this cake batter thick and rich.
- Butter: You can use regular butter, vegan butter, or even coconut oil, for this recipe. All of the above work just as well!
- Eggs: You will need real, whole eggs for this recipe, in order to get a light and fluffy flourless cake.
- Vanilla Extract: A pinch of vanilla extract adds the perfect flavor to any baked good, and these cakes are no exception!
- Kosher Salt: A pinch of kosher salt gives these cakes the perfect balance of flavors!
- Sugar: While traditional sugar tastes best in these cakes, you can also opt for coconut sugar or monk fruit sweetener, if you prefer!
- Cacao Powder: Cacao powder will give these cakes their rich, chocolatey flavor, and give them that deep chocolate brown color.
- Garnishes: While these are optional, I love garnishing these cakes with a dusting of shaved chocolate, and serving them alongside a big scoop of vanilla ice cream!
How to Make This Simple & Easy Valentine’s Day Dessert
To make these cakes, start by preheating your oven to 375 F. Next, add the chocolate chips and butter to a small bowl and melt them together, in the microwave, in 2-3 30 second increments. If you do not have access to a microwave, you can also do this on the stove, using the double-boiler method. To do this, heat one cup of water on the stove, until it reaches a gentle boil. Then, rest the glass bowl of chocolate chips and butter on top, and stir until they melt together.
Then, in a large bowl, add the eggs, vanilla, sea salt, sugar, and cacao, whisking them together until they’re smooth. The mixture will be very thick at first! Once the batter is smooth, add in the melted chocolate and stir again, until they’re fully incorporated.
Next, grease 4, 4-inch ramekins well, with either oil spray or butter. If you do not have ramekins, you can opt to make these cakes in an 8 or 9 inch springform pan. Just be sure to line the bottom of the pan with parchment paper and grease the sides of the pan well. Finally, divide the batter equally amongst the ramekins. Bake the cakes for 25-27 minutes, or until the middle is set.
Once they’re done, remove them from the oven and allow them to cool to the touch. Once they’re done, remove them from the oven and allow them to cool to the touch. Then, top with chocolate shavings (if desired), serve alongside a big scoop of vanilla ice cream, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Cakes:
- 1 Cup Dark Chocolate Chips
- 1 Stick Butter, melted – you can also use vegan butter or substitute 6 tablespoons of melted coconut oil
- 4 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Kosher Salt
- ¾ Cup Sugar or Coconut Sugar or Monk Fruit Sweetener
- ¼ Cup Cacao Powder
For Serving:
- Vanilla Ice Cream
- Shaved Chocolate
Instructions
- To make these cakes, start by preheating your oven to 375 F.
- Next, add the chocolate chips and butter to a small bowl and melt them together, in the microwave, in 2-3 30 second increments. If you do not have access to a microwave, you can also do this on the stove, using the double-boiler method. To do this, heat one cup of water on the stove, until it reaches a gentle boil. Then, rest the glass bowl of chocolate chips and butter on top, and stir until they melt together.
- Then, in a large bowl, add the eggs, vanilla, sea salt, sugar, and cacao, whisking them together until they're smooth. The mixture will be very thick at first!
- Once the batter is smooth, add in the melted chocolate and stir again, until they're fully incorporated.
- Next, grease 4, 4-inch ramekins well, with either oil spray or butter. If you do not have ramekins, you can opt to make these cakes in an 8 or 9 inch springform pan. Just be sure to line the bottom of the pan with parchment paper and grease the sides of the pan well.
- Finally, divide the batter equally amongst the ramekins.
- Bake the cakes for 25-27 minutes, or until the middle is set.
- Once they're done, remove them from the oven and allow them to cool to the touch.
- Then, top with chocolate shavings (if desired), serve alongside a big scoop of vanilla ice cream, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I made these last night and they were so good! Flourless chocolate cake is our favorite dessert and these tasted like restaurant quality. It was so easy too! Definitely one I will keep to make again.
Have not made it yet. I want to thank you for posting the alternative vegan recipe (vegan butter or coconut oil). Definitely will make it.
I’m so happy to hear that, Sue! Enjoy!
Easy to follow recipe. turned out well everyone loved it for Thanksgiving. thank you
Thank you so much for your support, Tiffany!