Does Flourless Chocolate Cake Need to Be Refrigerated?

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!

Why Does My Flourless Cake Fall?

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!

Mini Dark Chocolate Flourless Cakes

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

Scale

1/4 Cup Butter
3 Ounces High-Quality Dark Chocolate - in a bar, and preferably from a local craft chocolate maker*
1/4 Cup Sugar
2 Eggs
2 Tablespoons Cocoa Powder
2 Teaspoon Espresso Powder
1 Teaspoon Vanilla
1/4 Teaspoon Salt

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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