chocolate cake for two

So my lack of blogging has got me feeling down lately. It's my creative outlet. Even though I can't blog as much as I'd like I still have all these ideas swimming around in my head... and they're dying to get out! So frustrating.

What makes everything better when you're feeling down?? Chocolate cake of course!!

This tiny dessert is perfect if you've got a chocolate craving but you don't have the time (or the cash) to bake a full sized cake. 

I made this cake when we didn't have any sweets in the apartment and my boyfriend Nate would resort to chomping on plain chocolate chips. I'd yell "don't eat ingredients!!" but he didn't care. I decided I'd make a dessert out of the remaining chocolate chips and challenged myself to use only what I had in my apartment at the time. 

I found this recipe for flourless chocolate cake but was scared of the super low rating it was given. I also thought it was weird that it's called "flourless" but theres flour in it. And quite a bit if you consider the flour to "other ingredients" ratio. Typically I would turn my nose up to this recipe... but I used it because I had all the ingredients. And I'm so glad I did!

This is what you'll need.

1/3 cup semisweet chocolate chips

3 tablespoons unsalted butter

1 tablespoons sugar (original recipe calls for 3)

1/4 teaspoon vanilla

1 egg

1 tablespoon flour

1/4 cup milk chocolate chips (for topping)

1 teaspoon butter (for topping)

Thats it! Only 6 ingredients! And because this recipe is "for two" you don't need much of each. I mixed everything up in a microwave safe tupperware bowl to keep the mess to a minimum. 

Here's how to make it. 

1) Preheat your oven to 350 degrees. 

2) Add chocolate chips and butter to a microwave safe bowl. Use your microwave to melt the chocolate in 15 second intervals, stirring in between. This step doesn't take too long but heating the chocolate 15 seconds at a time is important. This way, the chocolate gets warm enough to melt but it never really gets hot. You really don't want your chocolate to burn.

3) When your chocolate is smooth and melty mix in the sugar and vanilla. Stir in the egg. Stir in the flour. Batter - done. 

4) Grease your baking apparatus. I chose a small springform pan but you can use ramekins or even a lined cupcake tin. (Note: you wont be able to fill the whole tin... just 2 or 3 cups)

5) Bake for 15 to 20 minutes until cake is set. The center might be a little underdone, but I welcome the fudgy texture. If you don't, pop it back in the oven for a few more minutes. Let your cake cool completely before removing it from the pan. 

6) Decorate! This step is optional of course... but why not make this tiny dessert pretty? I melted some more chocolate chips (milk chocolate this time) and just a bit of butter to make a thick ganache. I swirled the chocolate on top and placed a raspberry in the center. Pretty and delicious.  

After taking a bite I was shocked at how good this tiny cake was! It's like a rich, decadent brownie. Not too sweet. The milk chocolate ganache on top firmed to a delicious fudge, so good I'd recommend it over any other toping. 

This cake is so quick and easy I've made it a few times since discovering the recipe. It's the perfect dessert for two!