Source: 5 second rule
I don’t remember the last time I had chocolate cake. Giving up wheat flour and cutting down on sugar hardly endorses the consumption of cakes and pies, and we have strayed little from our primal eating pathway to better health. However, we are on our first week-long vacation since November and we’re at our favorite spot in New Mexico – – that deserves a little celebration!
I spotted this recipe for gluten-free, individual chocolate cakes at 5 second rule, an incredible food blog with a great name. Not only was I allured by the promise of warm, soft, rich chocolate, but also these cakes are a breeze to make. I didn’t change a thing in the recipe, except to adapt it to 2 servings. To make more would be too tempting, because they are indeed rich with a nice crust and gooey center. We ate them warm from the oven, with a touch of heavy cream. Heavenly!
Ingredients:
- 2 1/2 tablespoons unsalted butter, plus soft butter for greasing the ramekins
- 4 ounces bittersweet chocolate, chopped (such as Scharffen Berger 70%)
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- pinch of kosher salt
- 1/8 cup almond flour
- Cold heavy cream or ice cream, for serving (optional)
Preheat the oven to 400F with a rack in the lowest position. Butter 2 8-ounce size ramekins.
Melt the butter and chocolate together in a double boiler, stirring until smooth. Remove from heat and let cool slightly.
Meanwhile, in a separate bowl, combine the sugar, eggs, almond extract, and salt. Beat with a whisk (or electric mixer) for 3 minutes, or until thickened. Gradually sprinkle the almond meal over the batter and mix until just combined. Fold the egg mixture into the cooled chocolate.
Divide the batter between the ramekins and set on a rimmed baking sheet. Bake until the tops are puffed and dry, and a skewer inserted into the center comes out with barely moist bits, 10-13 minutes. (At high altitude, such as in Santa Fe, the cakes baked @ 415F for around 25-30 minutes.)
Serve warm, drizzled with heavy cream.
Note: This recipe can be doubled for 6 servings in 4-ounce ramekins.
Note 2: I used JK Gourmet almond flour, which had good ratings in several places.
One classic deserves another, yes? And it doesn’t get much more so than the man in black, Johnny Cash. His 1994 album American Recordings 
Chocolate cake give you a bit of a sugar rush? Feel like some boogie woogie? Knew ya did…and you’ll have your feet moving to Folkways Years 1959-73
she cooks...he cleans 
How wonderful is this?! I’m so glad I found this for two reasons:
1) that photo = gorgeous delicious-ness
2) and the more important reason is that I have several friends who are gluten-free and I always find that dessert is the most difficult thing to tackle when having them over for dinner(and they always say they’ll go without but I just don’t want that!). I think everyone will be happy with these cakes!
Hi Carolyn, I’m glad you found us too! I promise your friends won’t be disappointed in these cakes – they were delicious! -Nancy
These look wonderful, I will have to do a bigger batch I just know it, we are chocolate lovers.
Thank you! You might want to triple the recipe…but I tried to warn you… 🙂
Oh dear. A weakness…wow. I love moussey, melty, fudgey, chocolatey things…my my. I feel like I’m going to faint because I’m swooning! 😉
Get out the smelling salts, Charissa. The aroma of these little cakes baking in the oven will make you weak in the knees!
Thanks for visiting!
Nancy
This looks delightful. I get weak in my knees with hot oozy chocolate but all that flour and butter that goes into it kicks me off. Having come across this, it isnt all that bad right 😉
Not all that bad at all! More importantly, they are good for your spirit. 🙂
Awesome photo. Awesome recipe. Awesome music!
Can’t go wrong with cake and CASH!
These look delightful. Awesome photos, and awesome recipe.
Thanks for sharing this.
Here are some more useful recipes which I am sure you will find useful.
paleo diet meal planner
Regards, Johny
nice post!
i cant share this link : https://shecookshecleans.net/2011/05/02/molten-chocolate-almond-cakes
am i doing it wrong ?
Where are you trying to share it? It works as you have typed it above… and thanks!
Oh my….I simply MUST make this…heart-shaped at this time of year for the husband…Here in France…I didn’t see the chocolate you suggested…could we substitue Valhrona, Lindt ou Caillier with good results? What percentage do you find best for these beauties…70 percent or higher???…
Love your site…and YOUR TASTE IN MUSIC IS FABULOUS…..such a vast and varied..eclectic selection too…I’ve been meaning to thank you for sharing your musical acumen…You’ve inspired several gifts for my family (as well as myself) as we have similar taste….We have this Cash album and absolutely love it….
Best to you!
Donna, thank you so much for your wonderful comments!
I used 70% cacao bittersweet chocolate, and any of the fine brands you mentioned would work. Making the cakes heart-shaped for Valentine’s Day is a sweet idea – I hope you both enjoy them!
Best, Nancy
Thanks for listening! Kind words indeed…!