2tablespoonsunsalted butter, plus more for greasing ramekins
Cocoa powder, for dusting
⅓cup (57 g or 2 ounces) semisweet chocolate chips
1tablespoonpacked brown sugar
Preheat oven to 350° F. Lightly grease two 6-ounce ramekins with butter. Dust with cocoa powder and set aside.
In a small saucepan, melt two tablespoons butter over low heat. Remove pan from the heat and stir in chocolate chips until melted. Transfer to a small bowl and set aside to cool slightly.¹
In a medium bowl using a hand mixer, combine sugar, brown sugar, egg, vanilla and salt. Beat until blended, about 1 minute.
With the mixer on low, slowly pour in melted chocolate. Mix until blended, about 20 seconds.
Pour batter into prepared ramekins (split batter evenly). Place ramekins on cookie sheet and bake for 20 to 22 minutes.
Allow mini flourless chocolate cakes to cool slightly.² Garnish with powdered sugar and strawberries if desired.
¹ If necessary, return pan to heat for another minute until chocolate is melted. Continue stirring. Be sure to remove melted chocolate from the sauce pan to avoid burning. ² Cakes will fall after they come out of the oven. This is okay! Flourless chocolate cakes are meant to be dense, not fluffy and cakey.