Treat yourself and your favorite chocolate lover to these rich, dark, and delicious Flourless Chocolate Cakes for Two!
A couple of weeks ago, I told you that Quinn and I don’t really celebrate Valentine’s Day. We never have. But, I didn’t tell you why we don’t celebrate. Honestly, I was sparing all of you the eye rolls and gag reflexes.
So, here it is. We don’t celebrate Valentine’s Day because we don’t need to celebrate it. We do plenty of sweet, thoughtful, fun things with and for each other all the time. Sorry, guys. Don’t say I didn’t warn you.
Anyway, while these little cakes might have been more appropriate to share with you leading up to Valentine’s Day, I’m sharing them now because a) it seems wrong to hang on to them until next Valentine’s Day and b) there are many other reasons to celebrate with individual chocolate desserts.
With all of that said, let’s talk cake. Specifically, this kind of cake is one of my favorites. It makes no apologies for being all about the chocolate. It’s rich and dense and just plain delicious.
I like to serve these still in their ramekins, although you can certainly remove them easily and plate them however you like. I highly encourage a nice dollop of sweetened whipped cream and maybe some chocolate shavings. Then, just grab a spoon and dig in.
While these are a perfect ending to a special meal-for-two, the recipe is also easily scalable if you need to make more for a small gathering.
Flourless Chocolate Cakes for Two
These rich, delicious chocolate cakes are perfect for sharing with your favorite chocolate lover!
Ingredients
- 2 tablespoons (28g) unsalted butter, plus more for the ramekins
- unsweetened cocoa powder, for dusting the ramekins
- 2 ounces (56g) bittersweet chocolate, chopped
- 1 & 1/2 tablespoons (18g) granulated sugar
- 1 tablespoon (12g) packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- sweetened whipped cream, for garnish
- chocolate shavings, for garnish
Instructions
- Preheat oven to 350°F. Butter two 5- or 6-ounce ramekins. Dust with cocoa powder and shake out the excess.
- Place chocolate and 2 tablespoons butter in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
- Using an electric mixer on medium speed, beat the sugar, brown sugar, egg, vanilla, and salt until combined. Add the chocolate mixture and mix until smooth.
- Divide the batter evenly between the prepared ramekins.
- To make it easier to put the cakes in the oven and take them out, place them on a rimmed baking sheet. Bake 20 to 25 minutes or until cakes are set.
- Serve warm in the ramekins. Garnish with whipped cream and chocolate shavings.
Recommended Products
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This recipe was originally developed in partnership with Go Bold with Butter.
49 Comments on “Flourless Chocolate Cakes for Two”
I’m with you on the valentines day thing — we don’t celebrate it either! I do, however, get into the whole chocolate and red velvet thing. 😃. I love Flourless chocolate cake, and I love that this is just big enough for two. Perfect!
In this recipe do you a baking chocolate or a “better” chocolate? Thanks!
Hi, Bryn. I used Guittard’s bittersweet chocolate wafers.
I think this is the perfect way to make flourless chocolate cake, it’s so darn rich that a whole cake can be overkill. I’m really glad to have a scaled down recipe for one of my favorite things on earth, thanks Jennifer!
No excuse for this cake needed. Love!
Aww that’s the best reason to not celebrate Valentine’s Day. Love these! I gotta share with my gluten-free friends.
And you simply MUST, absolutely must have fresh whipped cream with these. The balance of the two are just heavenly together.
Flourless is way to go when you have high-quality chocolate to bake with.
awwwwwwwwwwwwwwwwwwwww that’s so sweet! Romantics 😀
These cakes look SO incredible! Dense and ever so chocolatey! (and baked with love :P)
These looks so luscious and chocolatey. Perfect way to finish a romantic evening together!
Looks amazing! I really like your dotted ramekin — where is it from!?
Emily, they’re a set of four that are all different. I love them! Here’s an affiliate link to them at Amazon: Set of 4 Ramekins
These look so rich and delicious. Love it! Just pinned.
I started to roll my eyes, but then remembered that 2.0 and I don’t celebrate Valentine’s Day for the same reason. So, I stopped mid-roll and thought about how much I’d love to eat this for dessert tonight…
These are only Flourless Chocolate Cakes for Two if someone else sees you baking them. Just sayin.’ 🙂
I am wayyyy to tempted to bake up a couple of these tonight!
Just made these tonight. Wanted something rich and chocolaty but not too much of something. These were wonderful! I put whipped cream on mine but my husband had ice cream. Perfect!
Just made these… So EASY and they taste heavenly! Substituted the whipped cream with vanilla ice cream. Thought it was a good complement.
I’m going to try this tonight with some ancho chili powder added in, to complement our fish tacos. And we don’t “do” Valentine’s day, either, because, even after 37 years, I can still say that my husband treats me as if every day were Valentine’s day (plus, I don’t like all the “obligation” and pressure that this holiday puts on so many people, men especially). Feel so blessed to be sharing life with him – and now we’ll be sharing chocolate cake, too. Thanks!
I hope you two enjoyed the cakes, Karen!
I just made these and was a little disappointed, however they were still good. Mine were a little too salty for my taste so if I try this again I will use only a pinch. Also I preemptively put the whipped cream on and the cake may have curdled it. I recommend to wait until cool for putting the whipped cream on. Another aspect that could be improved was the egg. In eggs there are small white globs that can be removed. In this recipe the white stuff (not the egg white itself) should be removed as to prevent a mini scrambled egg. I also like raspberries to go with this. Overall, this is a good recipe that could use minor improvements.
I made some chocolate ramekin cakes today, but, when I removed them from the oven, they all collapsed! They still tasted awesome, but what did I do wrong to make them collapse?
I’m sorry you had troubles, Donna. It’s not uncommon for this kind of cake to collapse a little, but not a great amount. Did you change anything about the recipe? If not, they may have cooled too quickly.
I just made this as a test before making it again to take to a friend. It is lovely! I used salted butter and deleted the salt in the recipe. Mine took 23 minutes to bake. It’s a keeper.
So glad you liked them, Denise!
Just made this and it turned out quite well!! Very moist and took about 21 minutes in the oven. Way too salty though, I’d cut the salt down to 1/2 or less next time I make it. Otherwise very good. Thanks for the recipe!
I found these when looking for desserts for two on Pinterest and made them last night and they were perfect! Thank you for a great recipe!
I’m so glad you enjoyed them, Carol!
If I want to make more than two, is it just a matter of doubling or tripling the current recipe? I made them this week (two of them) and they were OUTSTANDING!!! As a person with Celiac they were a fantastic dessert. Thank you
I’m so glad you enjoyed them, Lynn! You should be able to scale the recipe to make as many as you like.
Sounds awesome! They will be on the Thanksgiving Menu – they were so good!!!
So good! I left them in for 26 minutes b/c I wasn’t sure if they were done. Tasted amazing but cooked too long on the sides. Didn’t matter though! Also, my husband decided not to eat his so I stuck it in the fridge and reheated it tonight – still just as good! Thanks for the recipe!
I’m glad you liked them, Samantha!
This recipe turned out so well! It is an excellent recipe for when you need a sophisticated dessert fast. I just whisked the ingredients together instead of using a mixer and it worked perfectly. Thanks for the amazing recipe! I will definitely be using it again.
I’m glad to hear it, Malynn!
Hello, I tried this recipe today n it came out great. It sunk in the middle. Any idea why that happened?
Anyways looking forward for more recipes. Will be trying your chocolate torte next. 🙂
The only change I made is used white sugar as I didn’t have brown sugar.
Hi, Binu. Any number of things can make a cake sink in the middle. Inaccurate oven temperature, overmixing the batter, letting the batter sit too long before baking, and outdated ingredients are some of the more common reasons.
Thanks, it must be the oven temperature, it gets too hot .Will definitely try it again!
Way too salty!! Omit the salt altogether if using salted butter. Nice portion size recipe though.
Hi, Rosa. Any time you choose to use salted butter for baking, you’ll definitely need to adjust the salt in the recipe. Unfortunately, there’s no standard for how much salt is in salted butter, which is why I recommend baking with unsalted butter.
I made these for a special dinner. Used unsalted butter, but still found them very salty. Also not enough sugar. I don’t like too sweet dessert, but this was really not like dessert at all.
Made them for Easter Sunday dinner and they were perfect!!!
That’s great to hear, Ines!
Can you make the batter beforehand and then bake them? Would the batter need to stay refrigerated?
I’ve not tried that, but I think it might work. I would definitely refrigerate the batter, so you may find that you need to bake them a few more minutes.
Is there any nutritional information on these cakes?
Hi, Brenda. I don’t currently provide that information, but there are several nutrition calculators online that will give you an estimate.
I’ve made these twice now and I love them!
How long can these be kept in the refrigerator?
I’m so glad you like the cakes, Brenda! They should keep for a few days tightly covered in the refrigerator.