Want an easy to make dessert that also has elegance? Try an individual flourless chocolate cake! This small, tasty cake is perfect for any occasion, or even just snacking!

INGREDIENTS

• 3/4 cup of semisweet chocolate chips 
• 1/2 cup of unsalted butter, cubed
• 3/4 cup of granulated sugar 
• Pinch of salt (Kosher recommended)
• 1 tsp of vanilla extract 
• 3 large eggs
• 1/2 cup of cocoa powder

RECIPE

1. Preheat the oven to 375.
2. Prepare 6 ceramic ramekins in a baking dish. The dish should allow a water bath to come 1/2 up the sides of the ramekins (this means to pour hot water into the dish to better cook the cakes. More info will be given on the steps ahead).
3. Grab a sauce pot large enough to support a stainless steel mixing bowl. Fill the sauce pot with boiling water, but not too much that it touches the bowl. This is called a double boiler.
4. Place the bowl on the pot and pour in butter and chocolate chips. Mix until smooth and melted, then remove from heat. Reserve the hot water on the stove for later.
5. Whisk sugar, vanilla, and salt into chocolate mixture until smooth.
6. Add eggs one at a time, constantly stirring.
7. Mix in cocoa powder until smooth.
8. Spoon chocolate batter evenly into ramekins.
9. Place a baking dish with ramekins in the oven, and pour hot water from the stove in the dish to create the water bath.
10. Bake for 16 – 20 minutes. Remove from the oven and allow the cakes to cool in the water bath for 10 – 15 minutes. Run a small knife around the edges and turn out onto a serving plate. 
11. Enjoy!

By Caroline McRoskey ‘29, Staff Writer 

29cmcroskey@montroseschool.org