If you know me well or are a frequent visitor to the blog, you know I love desserts that are simple, elegant and not overly sweet. These mini flourless chocolate cakes are all of that and more! They are fuss-free and can be made ahead of time too. It’s an easy dessert to adapt to different sizes and you can fancy them up as you please or keep them elegant and simple.
They are perfect for any season or occasion but I especially love them for Valentine’s Day. Why? Other than chocolate is the language of love; they are mini, making them the perfect amount for a single serving. These little chocolate cakes are easy to whip up and you most likely have all the ingredients in the house making for a great last minute dessert.
With only 7 simple ingredients this will be the easiest dessert to pull off any night of the week. Make sure to use good quality olive oil as the flavours truly shine within this recipe. A simple rule of thumb is if you don’t love the flavour on its own, you won’t like it in your baking either! I use semi sweet chocolate chips from Bulk Barn Foods and use cocoa powder for a little extra chocolately bite! The best part about shopping at Bulk Barn is getting the choice to buy as little or as much as you want, saving you on cost and waste.
- Semi sweet chocolate chips
- Cocoa powder
- Olive oil, good quality
- Granulated sugar
- Pure vanilla extract
If you’re not a fan of using olive oil or do not have a good quality one on hand you can substitute the oil for unsalted butter.
Don’t want to make mini chocolate flourless cakes? You can make 1 large cake in a 9″ springform pan instead.
Don’t have mini springform pans? Use ramekin dishes instead. You may need 6-8 ramekins as they can be smaller than springform pans, just watch your baking time as they may not take as long to bake.
Tips to Make The Best Flourless Chocolate Cake
- Grease and line your pans well. Make sure to take the time and line your pans with parchment paper and grease the sides with oil or butter.
- Use room temperature eggs. In order to get fluffy whipped egg whites you’ll want your egg whites at room temperature. You’ll also want the yolks to be at room temperature as this will help with incorporating the eggs easily into the batter. Just keep in mind that eggs are easier to separate when they are cold.
- Use the highest quality olive oil. Because there are so few ingredients in this recipe and olive oil has a very distinctive taste you want to make sure you love the flavour of the oil you are using. Trust me you’ll notice it in every bite!
How To Make Mini Flourless Chocolate Cakes
Step One: Melt chocolate and oil on medium to low heat over a double boiler until smooth and shiny. Let cool for 5 minutes. Then whisk in the 5 egg yolks, 1/2 cup of the sugar, cocoa powder, vanilla and salt until combined. Set aside. Using the stand mixer with the whisk attachment, whip egg whites on medium speed until foamy. Slowly add the remaining sugar and beat until medium peaks form.
Step Two: Fold half of the whipped egg whites into the chocolate mixture until just combined. Then fold in the remaining egg whites until no white streaks remain.
Step Three: It’s very important to fold the egg whites into the batter, do not stir. Evenly divide the batter into your prepared springform pans and place them on a large baking sheet.
Step Four: Bake in the middle of the oven for 25 minutes or until the tops are puffy and the middles are no longer jiggly.
Step Five: Remove from the oven and let cool for 30 minutes before removing from the pans.
What to Serve with Flourless Chocolate Cakes
- Dust the entire surface with icing sugar. This will create a beautiful contrast of white and ‘black‘ and it will also add a little sweetness.
- Keep the chocolate cakes sophisticated and dust them with cocoa powder and add fresh raspberries.
- Pair with vanilla ice cream.
- Top with whipped cream or crème fraîche.
Mini Flourless Chocolate Cakes
These mini flourless cakes only have 7 ingredients and take no time to whip up. They are super moist, decadent, chocolatey and surprisingly light! The recipe makes four mini cakes or one large cake if your heart desires! They are also naturally dairy free and gluten free so everyone can enjoy dessert!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- 8 oz semi sweet chocolate chips (approx. 1 1/4 cups)
- 1/2 cup olive oil, good quality
- 5 large eggs, separated at room temperature
- 3/4 cup granulated sugar, divided
- 2 Tablespoons cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Preheat the oven to 350˚F. Line 4 mini springform pans with parchment paper and grease the sides. My pans are 4 1/2″ in diameter. You can also use ramekin dishes.
- In a heatproof bowl add oil and chocolate chips, melt chocolate on medium to low heat over a double boiler until smooth and shiny.
- Let cool for 5 minutes (this is so you don’t cook the eggs). Then whisk in the 5 egg yolks, 1/2 cup of the sugar, cocoa powder, vanilla and salt until combined. Set aside.
- Using the stand mixer with the whisk attachment, whip egg whites on medium speed until foamy. Slowly add the remaining 1/4 cup of sugar, turn the speed to high and beat until medium peaks form. You don’t want the egg whites too stiff but you want them to hold their shape.
- Fold half of the whipped egg whites into the chocolate mixture until just combined. Then fold in the remaining egg whites until no white streaks remain. It’s very important to fold the egg whites into the batter, do not stir.
- Evenly divide the batter into your prepared pans and place them on a large baking sheet.
- Bake in the middle of the oven for 25 minutes or until the tops are puffy and the middles are no longer jiggly.
- Remove from the oven and let cool for 30 minutes before removing from the pans.
- Serve with fresh fruit, whipped cream or ice cream. You can also dust the tops of the cakes with cocoa powder or icing sugar if desired.
The chocolate cakes will puff up and then collapse once out of the oven. Not to worry this is normal.
You can make one large flourless cake instead of minis by using a 9″ springform pan. If you don’t have mini springform pans you can use ramekin dishes as well.
If you don’t like olive oil you can substitute it for unsalted butter.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serving Size: 1 Half
- Calories: 379
- Sugar: 36.1g
- Sodium: 210mg
- Fat: 23.5g
- Saturated Fat: 6.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 38.7g
- Fiber: 2.3g
- Protein: 6.1g
- Cholesterol: 116mg
Keywords: Small Batch, Flourless Chocolate Cake, Chocolate, Gluten Free, Dairy Free
Yes, the term flourless in baking means without the use of flour. But, it’s always important to check if there are any other ingredients in the recipe that contain gluten; for the most part it is safe for gluten intolerant people. If someone is celiac it’s important to check if the chocolate you are using has any added gluten.
Flourless chocolate cake is a great make ahead dessert. For the most optimal freshness it’s best to make the dessert 1-2 days ahead of time. Store in the refrigerator covered in plastic. Let the cake come to room temperature before serving.
Yes, store cakes in an airtight container for up to one month. Let the cakes defrost at room temperature before serving.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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