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Small Flourless Chocolate Cake Recipe

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4.3 from 38 reviews

This Small Flourless Chocolate Cake recipe is a rich, decadent dessert perfect for chocolate lovers seeking a gluten-free treat. Made with just a few simple ingredients including 70% dark chocolate, butter, and eggs, these individual cakes boast a fudgy interior and a slightly cracked, brownie-like top. Baked in muffin tins, they’re easy to portion and perfect served warm with whipped cream and mixed berries.

Ingredients

Chocolate Base

  • 6 ounces chopped 70% dark chocolate bar
  • 4 Tablespoons butter

Eggs

  • 2 eggs, separated

For Serving

  • Whipped cream
  • Mixed berries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with six liners or spray with nonstick cooking spray to prevent sticking.
  2. Melt Chocolate and Butter: Place the roughly chopped dark chocolate in a medium, microwave-safe bowl. Cut the butter into small cubes and add to the chocolate. Microwave on high for 30 seconds, stir well, then continue microwaving for an additional 15 to 20 seconds. Stir until fully melted and smooth. Set aside to cool slightly.
  3. Separate Eggs: Carefully separate the egg yolks and whites into separate bowls. Place the yolks in a very small bowl and the whites in a medium-sized bowl.
  4. Beat Egg Whites: Using an electric mixer, beat the egg whites on high speed until soft peaks form. This will take approximately 1-2 minutes.
  5. Mix Egg Yolks into Chocolate: Lightly beat the egg yolks with a fork to break them up, then fold them into the cooled melted chocolate mixture until well combined.
  6. Fold in Egg Whites: Gently fold half of the beaten egg whites into the chocolate mixture until mostly combined. Then fold in the remaining egg whites carefully to avoid deflating the batter.
  7. Fill Muffin Cups: Portion the chocolate batter evenly among the six prepared muffin cups, filling each about three-quarters full.
  8. Bake Cakes: Bake in the preheated oven for 16-18 minutes, or until the tops appear dry with slight cracks and a toothpick inserted into the center comes out clean.
  9. Cool Before Removing: Remove the cakes from the oven and let cool for 20-30 minutes. If you did not use liners, run a knife around the edges to loosen the cakes before gently removing them from the muffin tin. The longer they cool, the easier they are to remove.
  10. Serve: Serve the flourless chocolate cakes immediately with whipped cream and fresh mixed berries. These are best enjoyed on the day they are made for optimal texture and flavor.

Notes

  • Use high-quality 70% dark chocolate for the best flavor intensity.
  • Be careful not to overfold the egg whites into the batter to maintain the airy texture.
  • These cakes are best enjoyed the same day; they can be stored tightly covered for up to 2 days.
  • Ensure the cakes are fully cooled before removing from the muffin tin to avoid breakage.
  • For a dairy-free version, substitute butter with a vegan alternative and serve with coconut whipped cream.

Find it online: https://justsosavory.com/small-flourless-chocolate-cake-recipe/