Traditional recipes

Mini Flourless Chocolate Cakes

Mini Flourless Chocolate Cakes

These delicious chocolate cakes are a great dessert for you to serve at your Passover celebration, and once you try them, you will never go back to any other recipe. You know you are going to eat dessert anyway, so why not make it in the best way possible.

Ingredients

  • One 7-ounce block 70 percent chocolate, such as Valrhona or Cordillera
  • 1/8 Cup good cacao powder
  • 1/6 Cup sugar
  • 4 eggs
  • 1/2 Cup hot, strong coffee
  • 1/4 Cup extra-virgin coconut oil, plus more for greasing
  • 1/2 can unsweetened coconut milk
  • 4 drops coconut extract
  • Powdered sugar, for topping
  • Vanilla ice cream, for serving

Servings4

Calories Per Serving570

Folate equivalent (total)36µg9%


These Flourless Cake Recipes Make Gluten-Free Desserts Real Easy To Love

With so much attention on gluten-free diets and recipes these days, flour's been getting a bad rap. We'll defend flour any day -- we're just not going to do that here today. No, today we're going flourless all the way, and that's because sometimes flourless chocolate cakes can be even better than most others out there. We're also sensitive to the gluten-free needs of so many Americans, and are here to point out some great flourless recipes, among the flour-full recipes we also recommend. We're equal opportunists here at HuffPost Taste.

Whether you're gluten-free or simply out of flour in your kitchen, we've got you covered with a whole repertoire of great cakes. Newsflash: flourless cakes can be more than just chocolate. They're great with a hint of citrus like lemon or orange, and their base of ground nuts (almonds, hazelnut, pistachio) adds great flavor, too. Of course you can never go wrong with chocolate, but there's a whole world out there to explore. Here are 20 recipes that will convince you to go flourless for your next cake.


Recipe Summary

  • 1 ½ cups semisweet chocolate chips
  • 6 tablespoons butter
  • 6 eggs, separated
  • ½ cup white sugar

Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.

Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.

Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.

Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.

Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.

Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.


Mini flourless chocolate cakes recipe

The last school the kids attended allowed cupcakes with 2-inch high thick blue frosting to be handed out at 10:30 am on your child’s birthday. And if I do the math, that was about two birthdays every month. The school also made a big deal about celebrating holidays with food, so my child went to school on Halloween and loaded up on candy even before she started trick or treating. Then there were the ubiquitous bake sales and Friday candy, soda and pizza sales to raise money for whatever. Nevermind the disruption to classroom teaching and the disastrous effect on learning, but what a poor message this sends to the children about food and how much we care about their health.

The public schools my kids attend now have a policy against any food (even if you wanted to bring in kale chips) being sent in for birthdays and holidays. If your child is in elementary school and you would like to mark his birthday, feel free to buy a book to donate to his classroom and volunteer 15 minutes to read it to the students. All the kids will also give him a big card that says all the things they like about him. Is this freakin’ awesome or what? Just a happy birthday with no sugar rush before noon. No bouncing off the walls when he gets home. No pressure to be the mom who brings in the treat with the most sugar or artificially colored candy. I always lost that one.

I think 99% of children get more than an appropriate amount of sweets and treats outside of school that we don’t need to give it to them in places where it doesn’t belong. Don’t even get me started on snack after soccer games. BUT, I am of course a reasonable, fun mom who encourages eating a wide variety of wholesome foods with the occasional treat. Actually, I allow treats more often than I’d like to, but the message is that those are not foods to be eaten more than once a day, preferably only once or twice a week. But when a special holiday like Valentine’s Day rolls around, I am the first one in the kitchen baking up something special for my darlings.

I discovered these flourless chocolate cakes from the True Food Kitchen website. True Food Kitchen is a chain of healthful restaurants started by Dr. Andrew Weil. It’s really the kind of food I love — natural, unprocessed, flavorful, but not extreme in one way or another. I happen to love chocolate and I drank Dr. Weil’s Kool Aid, so to speak, and believe all the wonderful benefits about dark chocolate’s antioxidant benefits and high mineral content. It also happens to be a natural aphrodisiac. Hmmmm…… Before you get any ideas, M&M’s don’t fall in the same category, sorry! I also try to limit everyone’s consumption of gluten to just a wee bit, so these mini cakes looked perfect since they are flourless. You figured that out on your own, I’m sure.

These are the bomb, no joke. I have never served them to anyone who didn’t think so, even Mr. Picky who could probably down all six of them if I let him. They’re kind of a cross between a rich and dense cake and a souffle. The cakes have a really nice chocolate flavor without making you tired of chocolate after two bites. I think they’re just great plain, but everyone loves the raspberry sauce I make to go along with them. The raspberry sauce is a great instant sauce to know how to make regardless of the cake. It’s terrific poured over oodles things like yogurt or ice cream, French toast or pancakes, even your favorite porridge. Did you catch that amazing nut butter and banana French toast I posted on facebook? You’re not my facebook fan? Bummer. You should be! This sauce would be awesome with that. How about this, let’s say you don’t have time to whip up these chocolate cakes for dessert on Valentine’s Day. Make the raspberry sauce the day before and serve it with store bought ice cream or pancakes just to have something a little special.

For lots more fun Valentine’s ideas, check out this post from last year. You won’t believe all the things you can do with a heart-shaped cookie cutter!


Mini Flourless Chocolate Cakes

Bake these rich and decadent Mini Flourless Chocolate Cakes when you want a quick chocolate fix! These mini cakes are a treat if you’re looking to make a gluten free dessert in a jiffy!

These Mini Flourless Chocolate Cakes are delightful! They’re rich, dense and decadent, if you’re a chocolate lover these mini cakes will make you go weak in the knees.

For times when you don’t have a lot of time to bake, these mini flourless chocolate cakes are the best dessert to make. All you need to do is dump 5 ingredients in a bowl, mix and bake. It really cannot get easier than this. The best part is that these cakes are flourless as the name suggests, which means they’re gluten-free, so if you’re a fan of grain free desserts and have been looking for a healthier alternative (well, not exactly healthy because there’s still butter and chocolate in it), then this is it.


Because the recipe uses almond flour, these cakes qualify as 100 percent gluten-free. They’re also paleo-friendly as long as you swap in an appropriate chocolate, such as Lily’s or Hu brand.

For your vegan friends, this isn’t the best bet, since the recipe calls for eggs.


Flourless mini-chocolate cakes with chocolate ganache

Flourless Mini Chocolate Cakes | 3 Points | Flourless cakes are so indulgent and delicious, this Weight Watchers flourless cake is so delicious and only 3 points…you can’t beat it.

Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist. But this surprising baking hack is sure to become your secret go-to for turning out delectable, dark chocolate treats that disappear lightning fast! The starch in the black beans is what helps to bind the batter here, and this unexpected ingredient also ensures cakes with a moist crumb. Be sure your cakes have cooled completely before glazing them with the warm – not hot – ganache. These little indulgences should remain just that – little pleasures. Tell no one that they’re “healthy,” or your secret will be out!


Table of Contents

  • It's made in a 6 inch cake pan
  • Ultra soft and fudgy in texture
  • Only uses 8 ingredients and one of them is optional
  • Rich chocolate flavor in each bite
  • A very easy to make recipe
  • It's gluten free
  • Perfect to enjoy for Valentine's Day, a special birthday, or any day of the year
  • A simple sprinkling of powdered sugar or cocoa powder is the perfect garnish

This easy flourless chocolate cake recipe truly is one of the most decadent desserts you can make—a little goes a long way!


Mini Flourless Chocolate Cakes

Flourless chocolate cake is a truly beautiful, decadent and elegant dessert that is full of rich, chocolate flavor. The classic dessert we all adore shrinks down to create fun, festive and mini cakes. These are great for parties, can be wrapped in gift bags and given as gifts or even popped on a charcuterie board.

Happy Valentine’s Day everyone! I believe we can all agree that Chocolate and Valentines go hand in hand. Right!

I’ve got a fun and quick treat that is perfect for a party, to make with the kids, or to conclude your Valentine’s celebration. These mini flourless chocolate cakes are so cute and so stinkin’ cute!

I whipped up a batch of these, with the help of my little man, for him to take to his Valentine’s party earlier this week. They were a hit, both in the looks and taste department.

Flourless chocolate cake quickly became one of my favorite desserts. I mean, what’s not to love- a beautiful cake that is simple, elegant and full of chocolate goodness. It’s a dessert that checks all the boxes.

I’ve taken a longtime favorite of mine and shrunk it to mini form, for a delicious and party ready dessert. Mini flourless chocolate cake. Genius, right.

It’s everything just a bit more fun in mini form? I think so.

While these little mini flourless chocolate cakes have tons of flavor by themselves, the way you finish them off is truly your choice. Since we were serving them to a room of kiddos we opted for a vanilla buttercream, a piece of chocolate and some sprinkles.

However, you could also finish with a sprinkle of powdered sugar or even some fresh, homemade whipped cream. A drizzle of raspberry or strawberry syrup would be divine too! The options are truly endless.