I’ve never been very good at sharing. I am the oldest of 4 children, so I had my fair share (ha! see what I did there?) of practice. Nonetheless when I started dating my husband and he often recommended we share our dishes at restaurants, I experienced an inner battlefield of indignation. I agreed because I was on my best behavior in this new incredible relationship but inside I was a petulant child; No, it’s MINE!!! It didn’t take too long for him to discover my true selfish colors. When he asked to share my Icecream one day, my pretenses crumbled. I can put on a happy face and share my salad but Icecream is where I draw the line my friends. I do not share things that I lick. Will.not.do.it. No Icecream, no Popsicles, no lollipops and no cereal for that matter. Something about the milk dropping out of your mouth back into the bowl gives me the heeby jeebys. We all have our idiosyncrasies. Thankfully, he loves me anyway and we get along just fine. He stays away from my Icecream and I share nearly every other acceptable meal with him. Relationships are all about compromise people.
Now, on to cake. Thankfully you don’t have to share this cake. You are not going to want to. You can have your very own ramekin and slurp it down greedily in the corner if you wish. I tried to do that but Marvel’s sweet little face made it impossible. My sharing muscles have been getting a major workout since getting married and having our girl. I just can’t escape the inevitable big blinky eyes coaxing me to give them a bite.
Individual Flourless Chocolate Cake with Cherry Sauce
Chocolate Cake – Serves 4
- 4 oz cacao butter
- 1/2 cup cacao powder, more for dusting ramekins
- 1/4 cup honey
- 1/4 cup coconut oil, more for greasing
- 4 tbsp coconut sugar
- 3 farm fresh eggs
- 1 tsp freshly scraped vanilla bean, approximately 2 vanilla beans
- Preheat oven to 350
- Grease and lightly dust 4 6-8 oz ramekins
- Place cacao butter, cacao powder, honey, vanilla and coconut oil in a double boiler or in a glass bowl atop a boiling kettle.
- Once cacao butter is completely melted, stir and take off heat
- Using a beater by hand, beat sugar and egg until just combined.
- Add in chocolate sauce and combine
- Pour batter evenly into 4 ramekins
- Bake for about 20 minutes
- While cake is baking, make cherry sauce
- 2 cups halved and pitted cherries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp arrowroot starch
- In a saucepan, bring all ingredients except arrowroot starch to a boil over medium heat
- Stir a few times
- After about 3 minutes add arrowroot
- When sauce starts to thicken, 2-3 minutes later, take off heat
- Let cool slightly, pour onto cooled cake and enjoy – by yourself or with others if you’re feeling generous 😉