Mini Flourless Chocolate Cake Recipe
This Mini Flourless Chocolate Cake is a rich, decadent dessert that delivers intense chocolate flavor without any flour. Made with simple ingredients like bittersweet chocolate, eggs, and cocoa powder, it features a moist, fudgy texture thanks to the combination of melted chocolate and whipped egg whites. Perfect for gluten-free dessert lovers, this small cake is easy to prepare and bakes in under 30 minutes, making it both elegant and convenient for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chocolate Mixture
- 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
Eggs and Sugar
- 3 large eggs, separated
- 1/2 cup granulated sugar
Instructions
- Preheat: Preheat the oven to 350°F (180°C). Line a mini cake pan with parchment paper and set it aside to prepare for baking.
- Separate Eggs: Carefully separate the egg whites and yolks into different bowls, ensuring no yolk contaminates the whites to achieve perfect meringue later.
- Melt Chocolate and Butter: Place chopped bittersweet chocolate and unsalted butter into a heat-proof bowl. Microwave in 30-second increments, stirring until mostly melted and smooth.
- Add Cocoa and Flavors: Whisk the cocoa powder, espresso powder (if using), vanilla extract, and sea salt into the melted chocolate mixture. Set aside to cool slightly.
- Beat Egg Whites: Using an electric hand mixer on medium speed, beat the egg whites until foamy. Gradually add granulated sugar while increasing speed to high, and continue beating until stiff, glossy peaks form.
- Combine Yolks with Chocolate: Once the chocolate mixture has cooled enough, whisk in the egg yolks until fully incorporated.
- Fold in Meringue: Gently fold the meringue into the chocolate-yolk mixture in three additions, mixing carefully to avoid deflating the mixture but ensuring no white streaks remain.
- Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean but with a few moist crumbs attached, indicating fudgy texture.
- Cool: Allow the cake to cool in the pan on a wire rack for about 20 minutes to set perfectly without collapsing.
- Serve: Remove the cake from the pan, dust with powdered sugar if desired, slice, and enjoy your rich flourless chocolate cake.
Notes
- Espresso powder is optional but enhances the depth of the chocolate flavor.
- Be careful when folding the meringue to keep the batter light and airy for the best texture.
- This cake is best enjoyed on the day it is made but can be refrigerated and slightly warmed before serving.
- Ensure no egg yolk gets into the whites to achieve proper meringue stiff peaks.
- If you don’t have a microwave, melt the chocolate and butter gently over a double boiler.
Keywords: flourless chocolate cake, gluten free dessert, mini chocolate cake, easy chocolate dessert, rich chocolate cake
Find it online: https://platedbyemma.com/mini-flourless-chocolate-cake-recipe/
