A Decadent Delight
Chocolate lovers, this ones for you.
These Mini Flourless Chocolate Cakes are rich, fudgy, and packed with deep chocolate flavor.
Made without flour, they have a dense, melt-in-your-mouth texture that sets them apart from traditional cakes.
Credit: Jason Donnelly
The key to making these cakes truly special is using high-quality bittersweet chocolate.
A splash of coffee liqueur deepens the richness, enhancing the natural cocoa notes without overpowering them.
Once baked, theyre topped with a glossy ganache, adding one last layer of decadence.
Why Flourless?
Flourless chocolate cakes have been around for centuries, originating in European baking traditions.
Fresh raspberries add a bright contrast, while a dollop of whipped cream balances out the richness.
However you serve them, these flourless chocolate cakes are a simple yet sophisticated treat that never disappoints.
If you wish to unmold the cakes, grease nine 6-ounce custard cups.
Line bottoms of cups with waxed paper.
Grease the waxed paper.
Dust the inside of the cups with cocoa powder.
Reduce speed to medium; beat in butter and liqueur until blended.
(Batter may look curdled, which is okay.)
Beat in 6 ounces melted chocolate and vanilla until well combined.
Pour 1/2 cup batter into each cup.
Bake 20 to 25 minutes, just until set.
Cool cakes on a wire rack 30 minutes.
Meanwhile, for ganache, in a small saucepan bring 1/3 cup whipping cream just to boiling.
Add 3 ounces chopped chocolate (do not stir).
Let stand for 5 minutes.
Cool for 10 minutes.
Serve cakes warm in the custard cups or gently unmold, keeping upright.
Top with unsweetened whipped cream, raspberries, and chocolate ganache, if desired.
2,000 calories a day is used for general nutrition advice.
