the easiest mini flourless chocolate cake recipe, made with only 5 ingredients. these individual flourless chocolate cakes are amazingly light & fudgy all at once, & perfect served with salted caramel, fresh whipped cream, & raspberries. an impressive & elegant dessert for valentine’s day date nights or galentine’s day gatherings – no one even has to know how easy they were to whip up!
- 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: salted caramel, fresh whipped cream, freeze-dried raspberries, flaky sea salt, etc.
- Preheat the oven to 350 degrees F. Generously spray 4 8-ounce ramekins with nonstick cooking spray, place on a baking sheet, and set aside.
- Melt the chocolate: Add the chopped chocolate & butter to medium microwave-safe bowl. Microwave in 30-second intervals for 2-3 minutes, mixing well between intervals, until the chocolate is totally melted and smooth.
- Make the flourless chocolate cake batter: Add the eggs, sugar, and salt to a mixing bowl. Use an electric mixer to beat the mixture together, until the eggs are very pale yellow and the sugar & salt are dissolved. This will take 2-3 minutes, so be patient & keep mixing! Temper the egg mixture by folding in about ¼ cup of the warm, melted chocolate, working to ensure the eggs do not scramble. Once combined, gently fold in the remaining chocolate. You want to work carefully here to avoid deflating all of the volume that you just put in the egg mixture!
- Bake the cakes: Transfer the batter into the prepared ramekins. Bake for 20-25 minutes, until the edges begin to pull away from the ramekins and the tops are set. Remove from the oven and allow to cool in the ramekins for a few minutes before running a knife around the edges to loosen the cake before carefully turning the cakes out on to a plate to cool completely.
- Serve as desired, topped with berries, ice cream, or plain. To serve as pictured, check out the Recipe Notes!
- Serving: To serve as pictured, top each mini flourless chocolate cake with salted caramel. You can make your own (this is my go-to recipe) or just grab a jar from the store (I recently stumbled upon this kind & I’m OBSESSED). Top with a few spoonfuls of freshly whipped cream (heavy cream + a sprinkle of powdered sugar whipped together). Finish with a dusting of raspberry dust (simply take some freeze-dried raspberries & crush them over the mini flourless chocolate cake with your hands). Finish with some flaky sea salt to take it totally over the top!
- Only want to serve 2? Easy – feel free to halve the recipe. It’ll work just as well for a perfectly portioned Valentine’s Day treat.
- Instant coffee is one of my favorite super secret flavor ingredients whenever I bake with chocolate. It won’t make your mini flourless chocolate cake taste like coffee, but it will kind of magically intensify its chocolatey flavor. I keep a bottle in my baking pantry at all times for chocolate cakes, mousses & brownies. This is the kind I use!
- Flourless chocolate cake recipe adapted from Tyler Florence.
Keywords: mini flourless chocolate cake, individual flourless chocolate cake, flourless chocolate cake recipe