by Heather Harris Brady
These cakes are somewhere between a cake and a fudge, barely set, deep dark and delicious. You can throw them together in five minutes while the ribs are on the grill and have them warm for dessert. They are gluten free as well!
Fallen Chocolate Cakes, Two Generous Servings or Four One-Cup Ramekins
4 T. butter
1/2 c. sugar
2 T. dark cocoa or 3 oz. bittersweet chocolate
1 t. vanilla
1/2 c. almond flour
1/2 t. baking powder
Melt the butter and combine it with the sugar and cocoa. Beat in the egg and vanilla.
Stir in the almond flour.
Preheat the oven to 375 and divide the batter between greased ramekins.
Bake for 15 minutes. The cakes will rise to the top and fall as they cool.
Serve warm with fresh cold fruit. The cake is too rich for vanilla ice cream, but the cold fruit balances it out. I used strawberries but raspberries would be equally delicious.