Your special someone deserves the best. After all, he’s your best friend. He is kind and supportive, and no one makes you laugh like he can. He listens to your music in the car and deals with your boisterous friends without complaint. He takes you dancing when he’d rather stay home and always saves you the last cookie in the jar. He is the kind of man who deserves a specially-made, rich chocolate cake…or six. This recipe creates six luscious and irresistible single-serving chocolate cakes, made without flour and packed with better-for-your ingredients. You can each have three or share each one. As long as you’re together, that’s all that matters.
Mini Flourless Chocolate Cakes
Ingredients
½ cup coconut sugar
3 Tbsp. cacao powder
2 oz. of cacao butter
2 Tbsp. extra virgin coconut oil + more for greasing
2 organic free-range eggs (whites and yolks separated)
Fruit, optional, to top
Directions
- Preheat oven to 350 degrees F. Grease six 4-ounce oven-safe jars or cake tins with coconut oil.
- Using a double boiler over simmering water, melt the cacao butter, coconut oil and cacao powder until smooth. Remove from heat and allow to cool slightly.
- In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
- In a stand mixer, beat together coconut sugar and egg yolks until thick and creamy.
- Mix about a fourth of the melted chocolate into the egg yolks. Continue to mix, slowly pouring the remaining chocolate into the yolk, until all is incorporated. Fold in egg whites.
- Spoon 4 tablespoons of batter into each greased jar. Place each jar about 2 inches apart on a baking sheet.
- Bake for 25 to 30 minutes, until the tops begin to crack. Remove from oven and let cool.
- If desired, top with fruit. If you use strawberries, slice each into fourths and use 2 halves to make a heart shape on each cake.