Flourless Chocolate Cake

Vegetable oil spray

1 cup chocolate chips

8 T unsalted butter, cut into 4 pieces

½ C sugar

1 ½ t corn starch

3 large eggs

¼ c water

1 ½ t vanilla extract

¼ t salt


6 (4 ounce) ramekins

Rimmed baking sheet

2 bowls (1 large microwave safe, 1 medium)

Rubber spatula


1 large liquid measuring cup

Oven mitts

Cooling rack

Plastic wrap


Preheat oven to 275. Spray the ramekins and place on baking sheet

Melt the chocolate with butter in the microwave at 50% power for 4 minutes, stirring halfway. Stir until combined.

Combine sugar and cornstarch, add remaining ingredients, whisk to combine. Add to the chocolate until combined. Divide between ramekins

Bake 20-24 minutes until edges are set but centers still look wet.

Allow to cool 30 minutes at room temp and then refrigerate at least an hour and a half.

Serve with whipped cream.

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