How To Make Mini Flourless Chocolate Cakes
These 4-ingredient chocolate cakes don’t require any flour. You get a rich, dark, and luscious dessert that would end any meal perfectly.
Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Grease a mini cheesecake pan liberally with cooking spray.
In a stand mixer using the whisk attachment, beat the eggs at high speed for about 5 minutes, until the volume doubles.
Meanwhile, melt the chocolate and butter together. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is streak-free and smooth.
Scrape the batter into the mini cheesecake pans, filling each cup about ⅔ full. Bake for 14 to 18 minutes or until the cakes have risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F.
Remove the pan and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cakes can be refrigerated for up to 4 days.)
To serve, carefully remove the mini cakes from their cups, and top with whipped cream. Garnish with sprinkles if desired.
- Calories: 223.71kcal
- Fat: 18.26g
- Saturated Fat: 10.81g
- Trans Fat: 0.32g
- Monounsaturated Fat: 5.44g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 14.80g
- Fiber: 1.12g
- Sugar: 12.29g
- Protein: 3.45g
- Cholesterol: 93.74mg
- Sodium: 27.99mg
- Calcium: 32.81mg
- Potassium: 116.32mg
- Iron: 0.89mg
- Vitamin A: 119.56µg
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