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Mini Flourless Chocolate Cakes

February 11, 2015 by Audra 19 Comments

Mini Flourless Chocolate Cakes

Valentine’s Week is officially here! Chances are you fall into one of the following camps- into V-Day or not into V-Day. I’m not really into the holiday in general, but I’m extremely into chocolate and any holiday that celebrates with hearts and sugar may be my  favorite.  I couldn’t let a year go by without something over-the-top rich and decadent for this occasion so I hope you’re as excited as I am!

Mini Flourless Chocolate Cakes

For some reason I’ve always been a bit scared of Flourless Chocolate Cake. Maybe it’s because last year I attempted making one and it stuck to the edges, collapsed in the middle and though was tasty, was a general flop. It’s one of my all-time favorite “order at a restaurant” desserts though , so I braced myself this time around, knowing I really wanted to master it, but was prepared it may take a few tries.

I’m happy to say that this recipe seems pretty foolproof, and it’s really and truly incredible. Because I like all things mini, I made these into smaller “cakelets,” but one normal sized 9-10 inch pan would work too. I also think a bunch of small ramekins would be awesome for serving these at a dinner party. I wanted to make enough that I could gift a few of them to family/neighbors and keep one at home for us. Being a rich cake, I thought the 3 inch size was perfect for two people. A dollop of whipped cream or ice cream and you have yourself one beautiful V-day treat!

Mini Flourless Chocolate Cakes

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Mini Flourless Chocolate Cakes
Yield: 4 mini or 1 9/10 inch cake
 
Ingredients
  • ½ cup hot coffee (the stronger the better!)
  • ½ teaspoon salt
  • ½ cup white sugar
  • 18 ounces of bittersweet, dark, or semisweet chocolate*- chopped
  • 1 cup unsalted butter- softened
  • 6 eggs- room temperature
Instructions
  1. Preheat oven to 300F. Butter 4 3-inch or 1 9-10 inch springform pan. Line the bottom(s) with a parchment round. (I just traced and cut them out,) Set aside.
  2. Stir the salt & sugar into the hot coffee until dissolved. Set aside.
  3. Using a double boiler or microwave, melt the chocolate. (I microwaved mine for 3- 30 second stints)
  4. Transfer the melted chocolate to a large mixing bowl and add the softened butter, a chunk at a time. Mix on high until smooth.
  5. Add the eggs one at a time, beating well after each addition.
  6. Slowly pour in the coffee mixture and mix on low until batter is smooth and shiny. Don't over-mix!
  7. Divide the batter into the prepared pans.
  8. Boil some water and pour it into a shallow pan. Place the pan on a bottom shelf of the oven, and place the filled springform pans onto a higher shelf.
  9. If making small cakes- Bake for 35 minutes or until the cake is set on the outside but still wet on the inside. (Bake for an additional 15 or so minutes if using a larger pan.)
  10. Let the cakes cool in the oven for about an hour, and then pop them into the fridge or freezer until totally cooled.
  11. Serve cold with powdered sugar, berries, whipped cream or ice cream.
Notes
* If you use all bittersweet chocolate- I would add an extra ¼ cup sugar using ¾ total. If you use all semi-sweet- I would cut it down to ¼ cup. Any combination works, just adjust the sugar accordingly.

Also: The original recipe suggested baking the cake in a water bath. (Wrapping the pan in heavy duty foil first) I didn't do this, but added a steam pan to the oven instead. My cakes came out perfectly and crack free. I made minis though, and if you make a full sized cake the water bath may be a good idea.

Recipe adapted from: All Recipes
3.5.3251

 

Filed Under: Cake, Recipes, Valentine's Day Tagged With: Chocolate

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Comments

  1. Katrina @ Warm Vanilla Sugar says

    February 11, 2015 at 7:35 am

    You are too cute!! These look perfect for Valentine’s Day!

    Reply
  2. Sue says

    February 11, 2015 at 2:36 pm

    Yum! What kind of pans are you using?

    Reply
    • Audra says

      February 12, 2015 at 10:16 am

      I used mini 3-inch springform pans. You could just use a regular sized springform too :)

      Reply
  3. francesca says

    February 13, 2015 at 2:41 am

    We’re not really into celebrating Vday either, but we are always into chocolate. Loads.

    Reply
  4. Meriem @ Culinary Couture says

    February 13, 2015 at 2:37 pm

    How cuuute are these?! I need to get mini springform pans!

    Reply
  5. Julie says

    February 13, 2015 at 10:00 pm

    Please advise about cooling the cakes i the oven. I’m a bit confused about that. Wouldn’t they continue to bake even though the oven’s been turned off?

    This looks so wonderfully decadent!

    Reply
    • Audra says

      February 15, 2015 at 2:56 pm

      That allows them to cool really slowly and prevents cracking :) You stop the baking when they are still liquid in the middle so after at hour they are ready for the fridge!

      Reply
  6. Joanne says

    February 15, 2015 at 7:25 pm

    Oooo those look so gloriously fudgy. I love it.

    Reply
  7. Medeja says

    February 19, 2015 at 4:42 am

    These cakes look so cute.. and so delicious!

    Reply
  8. Kayle (The Cooking Actress) says

    February 20, 2015 at 9:55 am

    soooo romantic! These cakes are oh so pretty and look insanely delicious and chocolatey and perrrrfect

    Reply
  9. Bianca says

    September 15, 2015 at 10:50 pm

    hey there,
    these cakes look divine!!! Quick question, i’m not too sure about the coffee aspect, do you have any suggestions for a replacement, or maybe just leave it out?

    thanks Bianca

    Reply
    • Barb says

      November 19, 2015 at 11:29 pm

      The recipe needs the liquid. I’ve made it with extremely weak coffee and extremely strong and my family members who don’t care for coffee actually preferred it with the stronger coffee.

      Reply
    • Audra says

      November 22, 2015 at 12:49 pm

      If you don’t want to use the coffee (but I agree even weak coffee works and it’s not a strong flavor,) I’d sub water instead. You need the liquid!

      Reply
  10. Afzal says

    November 30, 2015 at 7:40 am

    Hi

    Do you think i could make this in cupcake sizes?

    Reply
  11. Nancy L says

    February 6, 2016 at 10:25 am

    I would also like to make this using regular size cupcake pans. I assume they will work, and that I can get 6 of them out of the recipe.

    Reply
    • Audra says

      February 8, 2016 at 3:18 am

      HI Nancy. I’ve never made them in cupcake pans so I’m not sure. I do think they wouldn’t come out of the pan as nicely as the springform, but if you try-I’d grease the pan as well as you can!

      Reply
  12. Kim says

    May 21, 2017 at 9:03 am

    HI!
    I am wondering if you could use mini cheesecake cupcake pans for this recipe?!

    Reply
    • Audra says

      May 22, 2017 at 10:41 am

      yes I think so! As long as you grease them well it should be fine!

      Reply
  13. Lynnette says

    January 22, 2019 at 7:38 pm

    So I made these. Followed exactly. But my mixture came out so fluffy and like a mousse. It was amazing. But wondering what I may have done wrong and what I can do to correct it?

    Reply

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