Tonight we had 2 guests over and I realized that I had the ingredients for chocolate decadence, but didn't want to make a full 9-inch springform pan of it. Thankfully I also realized that for my birthday this year, I got 6 ramekins. I googled "flourless chocolate cake ramekins" and found this recipe. The problem with using her recipe is that I didn't have bittersweet chocolate and didn't feel like experimenting with sugar to make the adjustment for the semi-sweet chocolate that I did have. So I ended up making a 1/2 recipe of chocolate decadence to fill 5 ramekins. Sorry Cora, but I planned to put you to bed before dessert.
So that I can make it again and be confident in cooking time and temperature, here is the recipe:
Ramekin Chocolate Decadence
- 1 1/3 cups semi-sweet chocolate chips
- 1/2 stick butter
- 1.5 teaspoons water
- 2 eggs
- 1.5 teaspoons flour
Preheat oven to 375 degrees. Place the chocolate chips, butter and water in a bowl and microwave for 90 seconds. Stir until smooth. Beat 2 eggs until pale and increased in volume. Add flour, then beat in melted chocolate. Divide batter between five 5-ounce ramekins (mine were half full). Bake for 18-20 minutes. Serve with whipped cream and frozen (thawed) raspberries.
As I type, I'm watching and feeling my belly wiggle and jiggle. I think little baby boy Bosscher is trying to say something: MAKE THE FULL SIZE CAKE EVERY WEEK MAMA! I LOVE IT! Sorry baby, but I firmly believe that the adults choose which foods to prepare and the kids choose how much to eat. Although I realize that the amount part is probably not a choice for you right now. Pretty automatic based on how much I eat.
As proof that I'm not becoming a baker/cook blogger, I have no step-by-step photos, nor do I have photos of the finished product! You'll just have to make to see for yourself.