Flourless Chocolate Cakes

Take note! These individual chocolate cakes are very birthday-worthy.  They are very rich with an intense chocolate flavor and not overly sweet.  Top them with vanilla ice cream or sweetened whipped cream and a candle for a special adult birthday.  Happily they aren't very time consuming to make.  You can also make them a few days ahead of time-perfect for a mid-week birthday.

If you prefer one large cake, you can bake the same quantity of batter in a deep pie pan.

Flourless Chocolate Cakes
Serves 10
Sheet Pan Suppers by Molly Gilbert

2 sticks butter
8 oz semisweet chocolate, chopped (or use good quality chocolate chips)
1 tsp vanilla extract
1 1/4 c sugar
1 cup Dutch-process cocoa powder (cocoa process with alkali)
1 tsp espresso powder (I use decaf)
1/2 tsp salt
6 large eggs
Confectioner's sugar (optional)

Preheat the oven to 350 degrees, rack in the center position. Place 10 3-inch diameter ramekins on a sheet pan.

Melt the butter in a saucepan.  Remove from heat and add the chocolate.  Stir until fully melted.  Add the vanilla and stir to combine.

Whisk together the sugar, cocoa, espresso and salt.  Add the eggs and whisk smooth.  Add the melted chocolate mixture and mix well.

Fill each ramekin 3/4 full.  Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 30-40 minutes.

Let the cakes cool slightly before serving warm, dusted with confectioner's sugar.  These cakes will keep for 3-4 days wrapped in plastic in the refrigerator.  Rewarm in a 350 degree oven for 15 minutes.