Mini Dark Chocolate Flourless Cakes are the perfect small batch dessert for a date night in! They are rich, fudgy, and everything a chocolate lover would want!
It is no secret that I don't really have a big sweet tooth - and I am definitely not a big chocolate person. But these mini dark chocolate flourless cakes may have changed me.
Actually, what changed me is actually LEARNING about chocolate. Specifically craft chocolate.
Back in January of this year, I had the privilege of judging the 2022 Craft Chocolate Challenge here in Kentucky. It was hosted by Dustin and Mai, the owners of the Chocolat Inn and Cafe in Beattyville, KY.
This was the first contest of its kind in Kentucky and I was blown away at how much I learned! AND ENJOYED! I was actually pretty nervous going into it because, well, I didn't like chocolate haha 😂
But after learning about the craft chocolate industry, how it was made and sourced, the story behind the companies, and actually tasting some of the best chocolate from around the world - I became a fan!
And was very inspired to come home and bake with chocolate!
Hence the idea of mini dark chocolate flourless cakes came to be!
Valentine's was just right around the corner and Justin and I usually stay in and make a fun dinner at home and crack open a bottle of wine. I always like to make him a sweet treat but don't always want to have tons of sweets just laying around.
So creating a small batch flourless chocolate cake was the perfect answer!
What are Mini Dark Chocolate Flourless Cakes Made Of?
These cakes do not require many ingredients at all. Just a couple pantry staples you likely have on hand:
- Butter
- Dark Chocolate
- Sugar
- Espresso Powder
- Vanilla
- Eggs
- Coco Powder
- Salt
How to Make Easy Individual Flourless Dark Chocolate Cakes
This recipe only takes about 10 minutes to make and the "hardest part" is melting the chocolate and butter together. You have 3 different ways to do that.
MICROWAVE - place your butter and chocolate in a microwave-safe bowl. Heat for 10-15 seconds at a time and then stir after each round. Do this until the butter and chocolate have completely melted together and are nice and smooth. You do not want to leave it there for longer than 15 seconds at a time to prevent it from burning.
DOUBLE BROILER - Place a medium-size pot of water on the stove over medium-low heat. Place the butter and chocolate in a glass or heatproof bowl and place then on top of the pot, creating a double broiler. Let it slowly melt. Stir with a rubber spatula occasionally until everything is smooth and fully melted. This will take about 20 minutes.
OVEN - when I was testing this recipe I got lazy and just placed the butter and chocolate in an oven-safe glass dish and placed it in the warming preheating oven as I got everything else ready for about 5 minutes. Afterward, I removed and stirred until smooth and melty. Just do not leave in there for more than 5 minutes so the chocolate won't burn. This is the "lazy and easy" way and works just fine! 😂
After you have that melted, it is just whisking the rest of the ingredients together in one bowl!
- Preheat the oven to 350 degrees.
- In a small bowl, melt the butter and chocolate together in one of the 3 ways above.
- In a medium-size bowl, add in sugar and eggs and whisk by hand until combined - about 1-2 minutes. Add in your cocoa powder, espresso powder, vanilla, and salt, and whisk to combine.
- Finally, add in your melted chocolate and butter mixture and give one final whisk until you have a rich chocolatey batter.
- Spray 4 ramekins generously with baking spray. Pour the batter evenly into each one. Place the ramekins on a small baking tray and place them in the oven.
- Bake for 18-20 minutes. The middle will look not quite done yet when you pull them out and that is ok! They will have a warm melty center. Remove from oven and let cool for 10 minutes.
How to Serve
After these have cooled just a bit, enjoy warm with fresh berries and whipped cream or with a dusting of powdered sugar.
Are These Gluten Free?
Yes! Mini Dark Chocolate Flourless Cakes are a gluten-free dessert! There is no flour or gluten in this recipe, making it a great option for anyone with celiacs, gluten intolerance, or is just mindful of gluten consumption! And you won't even miss it! You can have your cake AND eat it too!
What Baking Dish Do You Make Flourless Dark Chocolate Cakes In?
You will want to bake these in ramekins. This recipe makes enough for 4, making it perfect for a small dinner party or just for 2 people (with 2 for the next day! 😋).
Since it is Valentine's day when this recipe comes out, I used these cute little heart-shaped ramekins that are perfect for this recipe! If it isn't Valentine's or you don't have these, regular ramekins will work just fine!
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Can I Use Chocolate Chips in this Recipe?
I do not recommend using dark chocolate chips in this recipe. While you most certainly could, using a high-quality dark chocolate bar will give you a better tasting and high-quality cake.
Since this cake is made almost entirely from dark chocolate, it is important to use really good quality - and preferably a local craft chocolate bar if you can get some - in this recipe to yield the best tasting and highest quality desserts
Yes, your flourless chocolate caked need to be refrigerated if you have any leftovers. Just wrap them tightly in plastic wrap in the ramekins and store them in the fridge for 4-5 days. These are delicious cold too! They will be a very dense fudgy cake when cold that is absolutely delicious for a midweek sweet treat!
Your cakes will rise in the oven as they bake, but after you remove them and cool they will deflate and fall a little in the middle. But do not worry - this is normal! As the cake cools, the air bubbles that have been whipped in the batter contract causing the cake to fall slightly. There is also no gluten or leavening agents in this cake to help the rise. But this is one purpose, and results in a rich, thick, and fudgy-like cake after!
More Chocolate Desserts
- Dark Chocolate Zucchini Bread {made with Kodiak Cakes}
- Bourbon Pecan and Chocolate Slab Bars
- Dark Chocolate Espresso Cookies
- How to make Chocolate Covered Strawberries
- Dark Chocolate Chunk Whole Wheat Oatmeal Cookies
- Chocolate Brownie Cookies
Mini Dark Chocolate Flourless Cakes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Mini Dark Chocolate Flourless Cakes are the perfect small batch dessert for a date night in! Rich, fudgy, the perfect mini size, and everything a chocolate lover would want!
Ingredients
- ¼ Cup Butter
- 3 Ounces High-Quality Dark Chocolate - in a bar, and preferably from a local craft chocolate maker*
- ¼ Cup Sugar
- 2 Eggs
- 2 Tablespoons Cocoa Powder
- 2 Teaspoon Espresso Powder
- 1 Teaspoon Vanilla
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, add the butter and dark chocolate bar (broken or chopped into smaller pieces). Melt this slowly together either over a double boiler, in the microwave (heating for just 10-15 seconds at a time and stirring in between each round until completely melted), or putting in an oven-safe dish and placing in the oven as it preheats for 5 minutes while you get your other ingredients together. If melting in the oven, remove after 5 minutes and stir until combined and smooth. Whichever method you choose, just keep a close eye on it so as not to burn and stir often until smooth and completely melted and combined together.
- In a medium-size bowl, add in sugar and eggs and whisk by hand until combined. Add in your cocoa powder, espresso powder, vanilla, and salt, and whisk to combine.
- Finally, add in your melted chocolate and butter mixture and give one final whisk until you have a rich chocolatey batter.
- Spray 4 ramekins generously with baking spray. Pour the batter evenly into each one. Place the ramekins on a small baking tray and place them in the oven.
- Bake for 18-20 minutes. The middle will look not quite done yet when you pull them out and that is ok! They will have a warm melty center. Remove from oven and let cool for 10 minutes.
- Enjoy warm with fresh berries and whipped cream or with a dusting of powdered sugar.
Notes
- Use your favorite and/or a high-quality dark chocolate bar for this recipe. Preferably from a craft chocolate maker if you can get some. I would not recommend using dark chocolate chips, although you can if needed, a high-quality bar yields a much better flavor and quality of cake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 318
- Sugar: 20.6 g
- Sodium: 185.3 mg
- Fat: 22.4 g
- Carbohydrates: 25.6 g
- Fiber: 2.5 g
- Protein: 5.1 g
- Cholesterol: 124.8 mg
Keywords: Mini Dark Chocolate Flourless Cakes
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