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.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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This is amazing. I doubled the recipe and made a couple slight changes by adding a teaspoon of vanilla, a pinch of salt and used Trader Joe’s dark chocolate pound plus bar. It came out perfectly using the water bath. The center was deliciously molten while the top set into a nice tender crust and the chocolate is very intense. I will definitely be making this time and time again.
[…] Delicious and easy chocolate dessert for one, sign me up! […]
Do you think I could prepare a few in the morning to only bake at night?
What cups are those??? Or did I just miss that? Looks like the same as for your cup of noodles?
[…] Three-ingredient chocolate cake for one. […]
Holy yum!
I’m new on this site as I just got my diagnostic. I’ve try it and OMG!!!!!!!! I t’a brownies even. I had to cook it a little longer and was able to make 2 small portion on ramekin.
Thank you sooooooo much for the receip
Josee
Welcome to our world! It’s not nearly as scary as it first seems, especially with this website. Nicole is awesome! And you’ll feel heaps better, and still get to eat deliciousness. Hope it all goes well for you.
I am not a kitchen person, and therefore a little clueless. For the egg and egg white, I am not sure what I am measuring. The chickens lay pretty large eggs. Can the whole thing weigh the combined weight?
hi Natalie! you want one whole egg that weighs 50 grams out of the shell. if your egg weighs more than 50 grams, just whisk it up well and take some egg out until it weighs 50 grams. then you want to separate one egg and use just the white that weighs 25 grams. in this way you’ll have the perfect combination of whole egg to egg white to make the perfect cake!
hope that helps you! :)
Thank you
How about adding a few chopped pecans or walnuts? Would this addition mess with the consistency? Or maybe if you just sprinkled them on the top?
were do you get your dark chocolate?
I usually use Scharffen Berger 70% dark chocolate, which I buy often online and sometimes in my local grocery stores.
GREAT! thanks for the info Nicole! looks rich and yummy by the way! :)
YUM! could you use stevia? or does it have to be sugar?
I bet you could, Jenn!
This looks so yummy. I love your blog and I will be ordering your cookbooks as well. Thank you for having so many great recipes! My gluten intolerant DH thanks you as well- his life is a lot more tasty since finding your blog.
I’m too tempted to stay up tonight and try this ;)
I just tried this recipe tonight. It is chocotastic! Is it possible to multiply the proportions for more servings or would the recipe be compromised by doing so?
Oops sorry I meant for a serving of say 5. You had already mentioned that it could be doubled.
I love gf recipes in small amounts. I will try this today. Thanks so much
Genius! I love this! Definitely the easiest ever. I’ve made many batches of a dozen cupcakes for one party, sigh. But I imagine my sweet little choco loving imp will love this cake for one! I know I will.
-Dana
Nicole…Hunn-y Bunny….you are going to be the CHOCOLATE DEATH OF ME!! …and I’m loving it~!! lol! And perhaps I shall have to be buried in a piano box by the time your recipes are through with me! LOL!
Great idea, love this! Do you think this could also be made in a toaster oven, and in say a mug? Seems like a lot to heat up a big old oven for one super tasty treat. What say you Nicole?
I’m not Nicole, clearly, but I’d say: maybe. Toaster ovens don’t heat evenly, so you might end up with some raw spots. The water bath is essential in cakes like this, with a creamy texture and virtually no crumb. they ensure everything heats evenly, slowly, and keeps everything moist. You could try it in your toaster oven, but you would have to put the rack on the bottom and remove any additional ones. Depending on your toaster oven, the heating element might be too close to the cake and ruin the texture. A mug wouldn’t work, because they’re not designed to get super hot and would crack. I hope this helps! Try it, though. Let me know how it goes!
This looks perfect! I must try it soon! I’m the girl who bakes a dozen G/F brownies (using all the mix), and only ever finishes ONE! So excited about this recipe! xo
First, I love you. Second, “…could easily be shared by 2”? Share? Are you kidding? Share? Oh the humanity!!!!! ; )
Exactly what I was thinking, JoAnn. “This cake for 1 could easily be shared by 2.” I don’t follow…
LOL.. my first thought, I love her… Glad us Celiacs are all on the same page. Have an awesome day ladies!
Okay okay but you’ll see it’s really really rich! It’s not that it makes such an enormous portion. You’ll have to try it and see, then. ;)
xoxo Nicole
I am Oh SO WITH YOU, JoAnn C.!! SHARE?!! In WHAT universe does our faithful celiac leader live?!!!…surely not the one I LIVE IN!! No sharing here!!! LOL!
gotta try this thanks
Have you tried microwaving this?
Yes, I’ve seen recipes like this! For when you need that fix really fast! The texture ends up being totally different, though. Sort of spongy. But a girl’s gotta do what a girl’s gotta do. Nicole?
I haven’t tried it in the microwave. I find that, although a microwave can be very useful, making cake in it is not my favorite use. It can come out perfect, but it can also become rubbery very easily. So while I’m sure it would “work,” I’m doubtful that it would work well. I will work on a microwave cake for 1 that is worthy of your time and attention. How’s that? ;)
xoxo Nicole
Yay! In my experience, those micro-cakes are only edible if they’re eaten immediately upon exiting the microwave. Probably would be pretty disappointing to any kid you send with one to a birthday party. Flour based products, gluten free or not, get sooooo nasty in the microwave. love you, Nicole! Thank you for this.
Yes! Yes! Yes! And no sharing!