Description
This Mini Flourless Chocolate Cake recipe is my go-to dessert whenever I want to whip up an extra-special treat. Not only are these cakes perfectly portioned for individual servings (which makes them feel so bakery-worthy IMHO!), they’re also so simple to make.
Adapted from my favorite flourless chocolate cake recipe from Tyler Florence, you can whip up this cake batter in about 10 minutes, using 5 simple staple baking ingredients! Made without any flour, these cakes are fudgy & insanely chocolatey, but they also boast a surprisingly light texture thanks to aerated eggs. Be sure to use the highest quality chocolate you can (I’m partial to Guittard & Ghirardelli), & take your time to whip up the eggs really well.
Half the fun of this recipe is serving them up. I like to top each with a generous drizzle of salted caramel, a dollop of freshly whipped cream, & some crushed freeze-dried raspberries for a bright pop of texture, but ice cream, fresh berries, & a simple dusting of powdered sugar are all great options too.
An impressive & easy-to-make dessert for at-home date night, Valentine’s Day, Galentine’s gatherings, or whenever you’re craving something extra-chocolatey – I hope you love them as much as we do! ♡ Happy baking!
Ingredients
- nonstick cooking spray
- 8 ounces bittersweet chocolate, chopped
- ½ cup (1 stick) unsalted butter
- 4 large eggs
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- optional: 2 teaspoons instant coffee granules (see Recipe Notes)
- for serving, as desired: freshly whipped cream, salted caramel, crushed freeze-dried raspberries, flaky sea salt, fresh berries, ice cream, etc.
Instructions
- Prep: Preheat the oven to 350 degrees F, ensuring an oven rack is positioned in the center of the oven. Generously spray four 8-ounce ramekins with nonstick cooking spray, place on a small baking sheet, & set aside.
- Melt the chocolate: Place the chopped chocolate & butter in a medium microwave-safe bowl. Microwave in 30-second intervals for 2-3 minutes, mixing well with a rubber spatula between intervals, until the chocolate is totally melted & smooth.
- Make the flourless chocolate cake batter: Place the eggs, sugar, & salt in a large mixing bowl. Using an electric mixer, beat the mixture together until the eggs are pale yellow & the sugar is dissolved – this takes 2-3 minutes, so be patient & keep mixing! Temper the egg mixture by using a spatula to carefully fold in about ¼ cup of the warm, melted chocolate, working quickly to ensure the eggs do not scramble. Once combined, gently fold in the remaining chocolate. It’s important to stir carefully to avoid deflating the volume in the egg mixture – this is what helps give the mini flourless chocolate cakes their light, airy texture. [gallery columns="2" size="full" ids="38582,38586"]
- Bake the mini flourless chocolate cakes: Pour the batter into the prepared ramekins. Transfer to the oven & bake for 20-25 minutes, or until the edges begin to pull away from the ramekins & the tops are set. Remove from the oven & allow to cool slightly. [gallery columns="2" size="full" ids="38587,38589"]
- Serve: Run a knife around the edges of the cake to loosen it from the ramekin, then carefully turn the cakes out onto a plate for serving. Serve as desired, topped with berries, ice cream, whipped cream, or whatever you happen to be craving. Enjoy!
Equipment
Ghirardelli Bittersweet Chocolate Baking Bars
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Guittard Bittersweet Chocolate Baking Bars
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- Instant coffee is one of my favorite secret ingredients to use whenever I bake with chocolate. A couple teaspoons won’t make your mini flourless chocolate cakes taste like coffee, but will instead kind of magically intensify their chocolatey flavor. I am partial to DeLallo Instant Espresso Powder, & I keep a bottle in my baking pantry at all times for chocolate cakes, mousses, & brownies.
- Only want 2 servings? Easy – feel free to halve the recipe.