mini flourless chocolate cakes

i was prompted to try this recipe after enjoying a very delicious flourless chocolate cake from the village bakery in atwater village.  when i looked up recipes online i found that they are quite easy to make, with only 5 ingredients!  the chocolate flavor is very intense and the texture quite fudgy, so you won’t miss that flour at all.  you can whip these up before dinner and they will make for a really special dessert, especially for valentine’s day.  just top with a sprinkle of powdered sugar and any beautiful fruit you can find.  because these little treats are so rich, it’s a good idea to serve them with a scoop of vanilla ice cream or a dollop of fresh whipped cream.  enjoy!

flourless chocolate cake
4 oz (a little over 1/2 c) semi-sweet chocolate chips
1 stick of butter
3/4 c organic sugar (evaporated cane juice)
3 eggs
1/2 c cocoa
powdered sugar and fruit to top (optional)

preheat the oven to 375F

melt the chocolate and butter in a double boiler (a medium-sized bowl over a small sauce pan with a small amount of water simmering in it.)  when everything is evenly melted remove it from heat and stir in the sugar.  then one by one, crack in the eggs and whip them in as well.  then sift in the cocoa powder and whip it in as well.

grease a spring form pan.  if you use small ones like i did you can divide the batter into 3-4 parts and bake them separately for 15-20 minutes – or until set in the middle.  if you are using a larger pan (8 or 9 inches across) then bake closer to 25 minutes.

let cool before removing from the pan, sprinkling with powdered sugar and topping with fruit.  serve warm or at room temperature.

yields 3-4 servings


17 Responses to “mini flourless chocolate cakes”
  1. Caitlin says:

    Hey Jacqueline – I’ve been wanting to perfect a tasty flour-less chocolate cake. Do you have any suggestions for what to change if I’d like to use about half that amount of sugar? Maybe an extra egg?

    • jacqueline says:

      not sure because i haven’t tried it yet, but i would try it with less sugar and everything else the same first, to see how it goes. if it needs more structure an extra egg or maybe something like arrowroot would help.

  2. Simply Tia says:

    Rich and decadent! I love how beautiful these cakes are!

  3. Kim says:

    These are so cute, I especially love how simply you’ve topped it. So elegant.

  4. Angie says:

    I will be making these for Valentines Day. I love the fact that there are few ingredients and I have everything
    on hand including the mini springform pans. I might try some fresh whipped cream with raspberries on the side.

  5. Mireille says:

    Do you know how many grams of carbs this is suppose to be ?
    I’m on induction phase.


  6. Barbara says:

    I was wondering if these have to be refrigerated after baking or if they can be stored at room temperature. I wanted to send these to my kids in college. I would probably just do powdered sugar or a ganache since I am sending them. They are just what I have been looking for. Thank you.


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