Late night chocolate cravings? Want something quick to mix and pop in the oven? Make it personal size so you don't have to share. Instead of ice cream, try it with creme fraiche or hand whipped cream for the gourmande. I based this recipe from Teri Gruss on http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm and eyeballed about 1/3 of the recipe. Baked it in a short terra cotta dish like for St. Marcelin cheeses/creme brulee.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Ingredients:
1-ounce/about half a bar of coarsely chopped dark chocolate
1/5 cup unsalted butter
1/4 cup cassonade sugar
1 large egg
a good pinch of rock salt
Preheat oven to 350°F/ I did 230 C in my toaster/oven
Butter up the the dish used or cooking spray. If you don't have a small dish and want to do a larger portion, use a 6 to 7-inch springform pan(and follow instructions according to Gruss' recipe).
Melt the chocolate and butter in a heavy saucepan over medium low heat or in the microwave melting by every 10 second intervals so the butter nor the chocolate burns (both have low burning temperatures). Stir until chocolate and butter are melted and smooth.
Add sugar and rock salt and reduce heat to low or 5-10 second intervals on the microwave. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat/microwave. Whisk in the egg. The mixture will look smooth and glossy.
- if you have extra time, mix the sugar, salt and yolks until creamed, then with an electric mixer beat the whites until nice peaks.
Pour batter into prepared pan and bake in preheated oven for about 15-20 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Cuddle up on your couch with the creme fraiche aside and enjoy.
Bon app,
Lolo
