Flourless gluten free chocolate cake for one. 3 ingredients. 1 cake. 20 minutes max. This little cake is for you, when you want something with chocolate.
Or for your kid when you have to send him to a birthday party but since he’s gluten free he can’t have the cupcakes they’re serving. I can’t begin to tell you how many times I’ve made 1 dozen gluten free cupcakes, just because I needed 1 for a birthday party.
Check it out. 3 ingredients. Sugar (only 2 tablespoons, but you could even use just 1) chopped chocolate (I haven’t tried this with chocolate chips and I wouldn’t do it if I were you because chips have wax in them to hold their shape), and some egg.
That’s it. The batter is smooth and glossy, almost pudding-like.
And remember – cake for 1. For you, when you want some cake but don’t wanna mess around. Need to make cake for 2? Double the ingredients.
But these cakes are very, very rich. This cake for 1 could easily be shared by 2.
I really prefer to bake it in a water bath, as it bakes slowly and evenly that way. But I’ve also baked it right on the oven rack or on a baking sheet for stability, and it bakes a bit more quickly but still works just fine.
If you bake it for 17 minutes flat in a water bath, it’ll have a very pudding-like, molten consistency in the center. Bake it for a few minutes more, or without the water bath, and it should be baked through by then.
Either way, this is as close to instant gratification as you can get, right from your very own pantry staples.
A few variations to try:
- For a much less sweet cake, try replacing the dark chocolate with unsweetened baking chocolate. Not quite sweet enough? Next time add another tablespoon (12 g) granulated sugar.
- To be ready for cake at any moment, make the batter and pour it into a greased canning jar or ramekin. Cover the container and place it in the refrigerator. Then, bake it any time and add a few minutes in the oven to account for the chill.