Author: Pamela, adapted from True Food Kitchen via Dr. Andrew Weil
Serves: 6
Ingredients
6 ounces dark chocolate, at least 70%
6 Tablespoons unsalted butter + 1 teaspoon for greasing the ramekins
6 Tablespoons unsalted creamy, raw almond butter
1 teaspoon 100% pure vanilla extract
3 eggs, at room temperature, separated
6 Tablespoons granulated cane sugar*, divided
pinch of fine grain sea salt
Raspberry Sauce
5 ounces frozen raspberries, about 1 cup
¼ cup natural cane sugar (Sucanat) or granulated sugar
⅓ cup hot water
Instructions
Preheat the oven to 325 degrees.
Over a double boiler (can use medium glass bowl over a pot of simmering water), melt chocolate, butter and almond butter. Let cool. Stir in vanilla.
While the chocolate mixture is cooling, lightly grease 6 4-ounce ramekins with the teaspoon of butter. If you don’t normally have success turning out cakes without leaving some in the pan, feel free to trace circles of parchment paper to line the bottoms of the ramekins.
Separate the eggs and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat until a light, pale yellow color, about 6 minutes. Slowly pour the in the melted chocolate and mix until combined. Pour back into the bowl that had the chocolate. Wash and dry the mixing bowl.
In the clean mixing bowl, add the egg whites. Whisk until frothy. Slowly add the sugar and salt and whisk until soft peaks form. Carefully fold the whites into the chocolate mixture until combined. You do this by getting your spatula to the bottom of the bowl and pulling some chocolate out and over the egg whites. Turn your bowl a little and do it again. Keep pulling the chocolate out and over until you don’t see any more white streaks.
Spoon the batter into the ramekins. Bake for 15 minutes or until tops are dry and the cakes are set. They will be puffed when you take them out of the oven, but if you let them sit on the countertop, they do deflate. Feel free to eat them warm out of the ramekin or allow to cool before unmolding. If you unmold them while they are too warm, they won’t unmold easily.
Prepare the raspberry sauce: place raspberries, sugar and hot water in a blender or food processor and blend until smooth. (Can be made one day ahead and kept refrigerated.)
Serve each cake with raspberry sauce spooned around decoratively.
Notes
*You can substitute coconut palm sugar for cane sugar in the chocolate mixture. If so, increase cooking time by an extra 2-3 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/mini-flourless-chocolate-cakes-recipe/