Name: Mini Flourless Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup bittersweet chocolate, chopped; 6 tbsp unsalted butter; 1/3 cup dutch-processed cocoa powder; 1 tsp espresso powder (optional); 1 tsp vanilla extract; 1/2 tsp sea salt; 3 large eggs, separated; 1/2 cup granulated sugar

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Introduction

This Mini Flourless Chocolate Cake is a rich, decadent treat perfect for chocolate lovers. Made without flour, it has a dense, fudgy texture that melts in your mouth. It’s easy to make and ideal for any special occasion or a cozy dessert night.

A round chocolate cake is cut into several thick triangular slices, showing a single, dense, dark brown layer with a slightly cracked top dusted lightly with powdered sugar; the cake rests on white parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
3/4 cup bittersweet chocolate (chopped)
6 tbsp unsalted butter
1/3 cup dutch-processed cocoa powder
1 tsp espresso powder (optional)
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a cake pan with parchment paper and set aside.
Step 2: Separate the egg whites from the yolks, placing the whites in a large bowl and the yolks in a separate small bowl. Repeat with all three eggs.
Step 3: In a heat-proof bowl, add the chopped chocolate and butter. Microwave in 30-second increments until mostly melted. Whisk until smooth.
Step 4: Whisk the cocoa powder, espresso powder (if using), vanilla extract, and sea salt into the melted chocolate mixture. Set aside to cool.
Step 5: Using an electric hand mixer on medium speed, beat the egg whites until foamy. Gradually add the granulated sugar while beating on high speed until stiff peaks form to create a meringue. Set aside.
Step 6: Once the chocolate mixture is cool, whisk in the egg yolks until fully combined.
Step 7: Gently fold the meringue into the chocolate mixture in three additions. Avoid overmixing, fold until no white streaks remain.
Step 8: Pour the batter into the prepared pan and smooth the top gently.
Step 9: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 10: Let the cake cool in the pan on a wire rack for about 20 minutes.
Step 11: Remove the cake from the pan, sprinkle with powdered sugar, slice, and enjoy.

Tips & Variations

Use espresso powder to enhance the chocolate flavor, but it’s optional if you prefer a pure chocolate taste.
To avoid overmixing, fold the meringue gently and stop as soon as no white streaks remain for a light texture.
Try adding a sprinkle of chopped nuts or a dollop of whipped cream when serving for extra indulgence.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture. You can also freeze the cake for up to 1 month; thaw overnight in the refrigerator.

How to Serve

A round chocolate cake with a cracked, rough top dusted lightly with powdered sugar sits on crumpled white parchment paper. The cake is dark brown with a slightly raised edge, showing a soft, crumbly texture. The cake rests on a rustic wooden board placed on a white marbled surface. In the background, two forks lie on a white plate, slightly out of focus, and a small steel sieve is partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Bittersweet chocolate works best for this recipe, but you can use semisweet if you prefer a sweeter cake. Avoid milk chocolate, as it won’t provide enough richness or structure.

Is it necessary to use parchment paper?

Yes, lining the pan with parchment paper helps prevent the flourless cake from sticking and makes it easier to remove after baking.