Flourless Chocolate Cakes
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 300 degrees F
2
Spray 12 3-inch ramekins or tins with non-stick cooking spray and "flour" them with cocoa powder discarding any excess
3
Over a double boiler, combine chocolate, sugar and half the cream and melt until smooth, stirring occasionally
4
Cool slightly
5
In the bowl of a standing electric mixer, fitted with a paddle attachment, beat the mascarpone cheese and the remaining cream until smooth
6
Add the eggs, one at a time, beating well after each addition
7
Pour in the chocolate mixture and beat until smooth
8
Divide the batter among the prepared ramekins, filling them almost to the very top, as the batter will not rise too much
9
Bake for 30 minutes until almost completely set when you jiggle the ramekin
10
Cool slightly and carefully turn the cakes out of the ramekins
11
For Wine Glaze: Combine dessert wine and 3 Tbsp
12
Sugar in small sauce pan
13
Bring to a boil, then reduce heat and simmer until larger bubbles form, stirring occasionally with spoon to monitor thickness
14
Set aside to cool
15
Turn the warm cakes out into the center of the plates sift powdered sugar on top, and drizzle cakes and plates with squiggles of dessert wine syrup
16
Serve hot