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Flourless Chocolate Cake

Jenna usually makes this as one big layered cake - but I opted to make it in little ramekins so it would be easy to pass out at a dinner party! And since I wasn't going to have to frost the outside or the inner layers of the cake, I made a little less frosting so I wouldn't be tempted to attack it with a spoon! By myself. Watching some reality TV! Either way - it's delicious!
Author: Gaby Dalkin


For the Cake

  • 10 ounces about 2 cups semisweet chocolate
  • 5 ounces unsalted butter
  • 6 eggs at room temperature
  • 1/2 cup granulated sugar

For the frosting

  • 1 sticks butter softened
  • 1 cups confectioner’s sugar
  • 1/2 tablespoon 2% milk
  • 1 teaspoons vanilla extract


  • Preheat the oven to 350°F. Thoroughly butter 10 ramekins with butter and dust with flour.
  • In a small saucepan over very low heat, melt chocolate and butter together.
  • While mixture is melting, whip eggs in a stand mixer at high speed.
  • After about 3 minutes, when eggs start to become thick and pale, add sugar slowly.
  • Continue whipping on high until the mixture is thick, pale, and ribbony, about 6-8 more minutes.
  • Slowly fold melted chocolate into the egg-and-sugar mixture, gently turning with a rubber spatula so that batter stays light and airy.
  • Evenly pour batter into the prepared ramekins and place them on a large cookie sheet.
  • Bake for 20 minutes, then remove from oven and let cool completely.
  • While cakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk and vanilla extract, and continue beating on high until the frosting is thick and light, about 5 minutes.
  • When the cakes are cooled completely, pipe even amounts of the frosting on top of each ramekin.


Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.