Little Flourless Chocolate Cakes with Nutella Ganache and Raspberries

If you are looking for a romantic dessert for your sweetie, then look no further. What could be better than your own individual Flourless Chocolate Cake with Nutella Ganache and Raspberries, a dense, rich  chocolate cake, with luscious Nutella Ganache.  We usually stay home and cook our own romantic Valentine's Day dinner, and this year will be no exception.  It's so much better than going out to a crowded, noisy restaurant with poor service, and high prices. You will not be rushed through your expensive dinner by another couple waiting for your table,  you can play your own music, and drink a whole bottle of wine, and not break the bank. If you have kiddos at home, of course you would wait until they are in bed, or send them to Grandma's for the night.  That's what Grandma's are for, and they would love it:)  

I had looked at several recipes for Flourless Chocolate Cake, and chose this one because it was lower in calories, and made a smaller cake.  I didn't want a whole cake, with many leftovers, left in the house, very dangerous, so I used little mini pans.  I adapted this recipe from  dashrecipes.com.  I used Laura from Cake Duchess  Nutella Gancahe recipe..As you can see there are only a few ingredients in this wonderful cake, and it's gluten free.

Flourless Chocolate Cake

Servings: 12   

Ingredients:
7 oz really good (45–50% cocoa) semisweet chocolate, I used a mixture of  Ghiardelli semi-sweet and bittersweet chocolate.
3/4 cup butter
1 cup sugar, divided
4 eggs, separated, room temperature

1/2 tsp. vinega or lemon juice  I didn't have any cream of tartar.

Directions:

1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate mixture. ( I melted my chocolate and butter in my microwave, which has a setting for melting chocolate, and it worked well.)

2. Using an electric mixer, beat the egg whites; Halfway through, add the 1/2 tsp vinegar or lemon juice to stabilize the egg whites, and  slowly add remaining 1/2 cup sugar until stiff peaks form. Carefully fold mixture into chocolate in thirds. Pour into a greased 9-inch cake pan.  I used little mini pans.Spray well.

3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan, if you use a large pan.  Cool about 10-15 min.with a smaller pan.

I then used the Nutella Ganache recipe and garnished with organic raspberries and a little powdered sugar.