What birthday meal is complete without a sweet bite at the end? To finish my birthday lunch with my mom, who is gluten-free, she and I decided to try this WeightWatchers recipe for flourless chocolate cakes.
My mom had a bar of semi-sweet chocolate already on hand, so we substituted that for the bittersweet chocolate. Otherwise, we followed the recipe exactly, and we included the optional powdered sugar and strawberries as a final garnish.
The batter smelled rich and chocolaty as we put it together, and the kitchen was filled with a similar aroma while the mini cakes baked in the oven. After letting the cakes cool for 10 minutes, we added the garnishes and eagerly dived in with spoons in hand. The top of each cake was slightly crunchy, while underneath the top layer the cake was moist and gooey. The cakes were a success! Each cake was very small, but I expected as much with a PointsPlus value of only 4 per cake. I gave the cakes 4 out of 5 stars.
Flourless Chocolate Cakes
1 large egg
¼ cup sugar
2 tsp unsweetened cocoa
1½ TB chopped pecans, ground
1 TB warm water
1 oz bittersweet chocolate, melted and cooled slightly
Powdered sugar (optional)
1. Preheat oven to 425˚.
2. Separate egg, placing egg white and egg yolk in separate medium bowls. Add sugar and cocoa to egg yolk, stirring with a whisk. Add pecans, 1 TB water, and chocolate, stirring with a whisk.
3. Beat egg white with a mixer at high speed until stiff peaks form. Gently fold half of egg white into egg yolk mixture; fold in remaining egg white. Spoon batter evenly into 4 (4-oz) ramekins coated with cooking spray.
4. Bake at 425˚for 10 minutes or until almost set. Transfer to a wire rack; cool 10 minutes. Garnish with powdered sugar and strawberries, if desired.
Yield: 4 servings (serving size: 1 ramekin). Per serving, 4 PointsPlus.