Flourless Chocolate Cakes

Ingredients

• 1 ounce bittersweet chocolate cooled melted
• 1 large eggs 
• 1.5 tablespoons pecans chopped
• 0.3 cup sugar 
• 2 teaspoons cocoa unsweetened
• 1 tablespoon warm water 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• ramekin

Directions

1. Preheat oven to 42
2. Separate egg, placing egg white and egg yolk in separate medium bowls.
3. Add sugar and cocoa to egg yolk, stirring with a whisk.
4. Add pecans, water, and chocolate, stirring with a whisk.
5. Beat egg white with a mixer at high speed until stiff peaks form. Gently fold half of egg white into egg yolk mixture; fold in remaining egg white. Spoon batter evenly into 4 (4-ounce) ramekins coated with cooking spray.
6. Bake at 425 for 10 minutes or until almost set.
7. Transfer to a wire rack; cool 10 minutes.
8. Garnish with powdered sugar and strawberries, if desired.
9. Choice ingredient
10. Cocoa powder is made from ground roasted cacao seeds that have had most of the fat removed. When you are using less real chocolate in light baking, incorporate some cocoa powder to deepen the chocolate flavor without adding a lot of extra fat.