I just can’t quite figure out how flourless chocolate cake works, especially when using chocolate chips. With cocoa powder I kind of get it, the cocoa powder seems to replace the flour, but with chocolate chips and all wet ingredients? I don’t get it, but it works! This recipe for flourless chocolate cakes delivered the most moist, yet fluffy and decadent little chocolate bites of heaven! I topped them with impromptu cinnamon vanilla ice cream (45 minutes using just a metal bowl, freezer and spoon).

Recipe is from Bake or Break. Thank you Bake or Break for such a great recipe when I had such a crazy craving one Sunday afternoon!

Butter and unsweetened cocoa powder for the ramekins
2 tablespoons butter (I used salted)
2 ounces chocolate chips
1 & 1/2 tablespoons sugar
1 tablespoon packed brown sugar
1 egg
1/2 teaspoon vanilla
Pinch salt

1. Preheat oven to 350 degrees. Butter 2 small ramekins and dust with cocoa powder.
2. Melt butter and chocolate chips in a little pan or in the microwave on 50% power. Stir until smooth.
3. Whisk sugar, brown sugar, egg, vanilla and salt vigorously so that the egg froths.
4. Mix the chocolate/butter mixture into the egg mixture and pour evenly into the ramekins.
5. Bake for 20-22 minutes. Let cool just for a couple of minutes then top with ice cream!