These fudgy Mini Flourless Chocolate Cakes are perfect for Valentine’s Day or any special occasion. This recipe makes four individual cakes that are rich, decadent, and gooey. Serve warm with fresh whipped cream on top.
These mini chocolate cakes are the perfect individual desserts, like these No Bake Mini Cheesecakes, Mini S’mores Pie, and Blueberry Creme Brulees.
Jump to:
Why You’ll Love This Recipe
- Gooey & fudgy - The center of these cakes is silky and moist.
- Rich & decadent - The semi sweet chocolate and instant espresso give these cakes an irresistible chocolatey flavor.
- Only 8 ingredients - This recipe only requires simple ingredients and pantry staples that you likely already have on hand.
- Great for special occasions - I love to make these for at home date nights, Valentine’s Day, or dinner parties.
- Dense - Since there is no leavening agent in this cake, they do not have much of a lift, which makes the texture denser and creamier.
- Gluten-free - This recipe is naturally gluten-free since it requires no flavor. Be sure to always check the ingredient packages to be sure.
Ingredients & Substitutions
- Chocolate: I recommend high quality chocolate chips or chopped chocolate bars, like Guittard. For a sweet cake, use milk chocolate. For a deeper flavor, use bittersweet chocolate. Semi sweet is the perfect in between for me.
- Instant Espresso: This does not give the cake a distinct coffee flavor, it just enhances the flavor and richness of the chocolate. It can be omitted, but I highly recommend using it.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mini Flourless Chocolate Cakes
Quick Overview
- Melt the chocolate.
- Whisk wet ingredients.
- Fold in dry ingredients.
- Bake and serve warm!
Step by Step Instructions
The egg mixture should be frothy and bubbly.
Step 1: Preheat the oven to 350 degrees. In a small pan, melt the butter and chocolate over low heat, stirring continuously. Remove for heat immediately and set aside to cool.
Step 2: In a large bowl, vigorously whisk together the sugar and eggs until frothy.
Step 3: Whisk in the vanilla and espresso until combined.
Step 4: Slowly pour the cooled chocolate into the egg mixture, whisking continuously until combined.
The center should still be gooey and slightly wet, but not raw.
Step 5: Fold in the cocoa powder and salt.
Step 6: Grease 4 (7 ounce) ramekins with cooking spray. Divide the batter evenly into the ramekins. place on a rimmed baking sheet.
Step 7: Carefully pour warm water into the baking sheet until it is almost full.
Step 8: Bake for 27-31 minutes until the top is cracked, but the middle is still slightly wet. When a toothpick is inserted in the center, it should still have some crumbs and thickened batter on it. Immediately remove ramekins from the water bath. Serve warm.
Recipe Serving Suggestions
I prefer to serve these cakes warm and à la Mode.
Scoop your favorite store-bought vanilla ice cream on top or if you are feeling fancy, make my Eggless Vanilla Ice Cream Recipe from scratch. Either way you can’t go wrong.
You can top these with whipped cream. Homemade doesn't even compare to store-bought. Whip 1 cup heavy cream, 2 Tablespoons sugar, and 1 teaspoon vanilla until stiff peaks form.
Garnish with some raspberries, strawberries, or mint leaf to add a bit of color. I also love the flavor of fresh raspberries and chocolate.
You can also drizzle these with salted caramel or chocolate ganache for even more decadence.
Expert Tips & Variations
- Use high quality chocolate. Since this is the primary ingredient, the chocolate flavor is extremely important. My favorite brand of chocolate is Guittard.
- Cool the chocolate. Be sure the chocolate has cooled before adding it to eggs so they do not scramble. Whisking continuously and adding it slow will also help the eggs not to scramble. THis is also why I recommend melting the chocolate over low heat so it does not overheat.
- Bake in a water bath. The steam in the oven helps add moisture to the cakes. It also helps them bake more evenly.
- Serve warm. I do not recommend cooling these cakes and removing them from the ramekins. I found this to be difficult. Serve them warm right in the ramekins.
Recipe FAQs
Typically you start by melting the butter and chocolate together. Next combine the wet ingredients. Fold in the dry ingredients. Lastly, bake.
They are typically made with chocolate, butter, eggs, cocoa powder, and sugar.
They are dense and rich since there is no flour or leavening agents.
They have a creamier and silkier texture compared to traditional cakes.
Shop my Amazon Storefront!
More Dessert Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Mini Flourless Chocolate Cakes
Ingredients:
- 6 Tablespoons (85 g) butter
- 6 ounces high quality semi sweet chocolate*
- ½ cup (100 g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso*
- ¼ cup (22g) dutch processed unsweetened cocoa powder
- ⅛ teaspoon fine salt
Instructions:
- Preheat the oven to 350 degrees. In a small pan, melt the butter and chocolate over low heat, stirring continuously. Remove for heat immediately and set aside to cool.
- In a large bowl, vigorously whisk together the sugar and eggs until frothy.
- Whisk in the vanilla and espresso until combined.
- Slowly pour the cooled chocolate into the egg mixture, whisking continuously until combined.
- Fold in the cocoa powder and salt.
- Grease 4 (7 ounce) ramekins with cooking spray. Divide the batter evenly into the ramekins. place on a rimmed baking sheet.
- Carefully pour warm water into the baking sheet until it is almost full.
- Bake for 27-31 minutes until the top is cracked, but the middle is still slightly wet. When a toothpick is inserted in the center, it should still have some crumbs and thickened batter on it. Immediately remove ramekins from the water bath. Serve warm.
Notes:
- Chocolate: I recommend high quality chocolate chips or chopped chocolate bars, like Guittard. For a sweet cake, use milk chocolate. For a deeper flavor, use bittersweet chocolate. Semi sweet is the perfect in between for me.
- Instant Espresso: This does not give the cake a distinct coffee flavor, it just enhances the flavor and richness of the chocolate. It can be omitted, but I highly recommend using it.
- Use high quality chocolate. Since this is the primary ingredient, the chocolate flavor is extremely important. My favorite brand of chocolate is Guittard.
- Cool the chocolate. Be sure the chocolate has cooled before adding it to eggs so they do not scramble. Whisking continuously and adding it slow will also help the eggs not to scramble. THis is also why I recommend melting the chocolate over low heat so it does not overheat.
- Bake in a water bath. The steam in the oven helps add moisture to the cakes. It also helps them bake more evenly.
- Serve warm. I do not recommend cooling these cakes and removing them from the ramekins. I found this to be difficult. Serve them warm right in the ramekins.
Leave a Reply