Flourless Cake for 1: 3 ingredient gluten free chocolate cake

By coffeycake

Ingredients

• 3 ounces dark chocolate, chopped
• 1 egg + 1 egg white (90 g) at room temperature, beaten
• 2 tablespoons (24 g) sugar

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Grease a 4 ounce canning jar or other small oven-safe jar or ramekin and set it aside.

Place the chopped chocolate in a small, heat-safe bowl and melt it over a double boiler. To create a double boiler, place about an inch of water in a small pot and bring it to boil. Rest the heat-safe bowl inside the rim of the small pot, keeping the bowl of chocolate close to the water but not touching it. The indirect heat will melt the chocolate gradually and safely.

Spoon about 2 teaspoons of melted chocolate into the beaten eggs, one at a time, to temper them, and beat to combine. Add the sugar to the egg mixture, mix to combine, and scrape the egg and sugar mixture into the bowl of melted chocolate. Mix well to combine. The batter will be thickly pourable. Pour the batter into the prepared canning jar, and shake back and forth gently to distribute the batter in an even layer.

Place the jar in a small pan with high sides, and pour water into the pan so that the water level reaches about 1 1/2 inches up the side of the jar. Place in the center of the preheated oven and bake for 15 minutes, or until the top is domed and set. For a more solid cake, bake for up to 5 minutes more. Remove the pan and jar from the oven, remove the jar from the water bath carefully with tongs, and allow the cake to cool briefly before serving.