The Best Easy Flourless Chocolate Cakes

Several ramekins of the easy flourless chocolate cakes, sitting on a countertop, topped with vanilla ice cream and chocolate shavings

5 from 3 votes

The Best Easy Flourless Chocolate Cakes

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Keyword gluten-free, Grain Free, Nut Free

Servings Servings

Calories 204kcal

Author Nicole Modic

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!

Nutrition