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04.08.2015

Mini Flourless Chocolate Cakes

Mini Flourless Chocolate Cake-2

Every year, I have a big plan for Passover to take advantage of the limited diet for the week and be healthy. Straight lean-meat-and-vegetables for me.

But then like a minute later, I am finding different ways to combine butter, sugar, eggs, and chocolate. Oh and, unrelated, cheese.

Mini Flourless Chocolate Cake-4Chocolate flourless cake has always been intriguing and confusing to me. How can something be so delicious without flour? How does it stick together? Am I just eating chocolate held together by sugar and butter? Is there anything wrong with that, or should I just shut up and enjoy this cake?

Well I don’t know the science of it (I assume that, like with much of baking, it has to do with eggs), but I won’t argue with it.

What I will take issue with is the size of a standard chocolate flourless cake; it is so rich that even if you have company over, it takes a lot of people to finish a full cake. Everyone only wants a small slice, leaving lots of {delicious, sweet, heavy} leftovers. And it’s kind of messy to eat. So unless I am leaving the house with the cake and know that no part of it will return, I am hesitant to make full cakes. Even then, cake is not that easy to transport effortlessly.

Enter: the Mini.

Mini Flourless Chocolate Cake These Mini Chocolate Flourless Cakes are easy to make. If you have a microwavable large mixing bowl, you are already on your way to a one-bowl, under-30-minute DELICIOUS treat. “Disgustingly delicious,” in the words of a senior manager in my office, during the meeting I brought them to, eliciting laughs and totally busting me checking my email.

Mini-everythings are fun and delicious. People will probably think these are brownies, and call them as such, but they are richer and smoother than brownies. And “Chocolate Flourless Cake” just sounds more impressive, to me.  Not that I have any objection to brownies.

Mini Flourless Chocolate Cake-3

Mini Flourless Chocolate Cakes
 
Print
Prep time
7 mins
Cook time
10 mins
Total time
17 mins
 
All the rich chocolately flavor of flourless chocolate cake in a bite-size bundle. YUM.
Author: myutensilcrock.com
Recipe type: Dessert, Holiday
Serves: 24 minis
Ingredients
  • 4 oz. bittersweet chocolate (I used Ghirardelli)
  • 1 stick unsalted butter
  • ⅔ c sugar
  • 2 t vanilla
  • 1.5 t instant coffee
  • 3 eggs
  • ½ c unsweetened cocoa powder (measured into a sifter, ready to sift)
Instructions
  1. Heat the oven to 375, and lightly spray mini-muffin tins with cooking oil (the recipe should make about 24).
  2. In a large, microwave-safe bowl, crack the bittersweet chocolate into chunks, and add the stick of butter.
  3. Microwave for 30 seconds and stir, repeating until the mixture is smooth, in shorter increments as it smooths out. Stirring the hot mixture will melt chunks, so take your time stirring and don't over-microwave it.
  4. Whisk in the sugar, vanilla, and coffee.
  5. Whisk in the eggs until smooth and incorporated.
  6. Finally, sift in the cocoa, and whisk until smooth.
  7. Divide the batter into the muffin tins, using a small cookie scoop.
  8. Bake until the cakes rise and are slightly firm to the touch. This should be between 8 and 12 minutes. They may fall back in when you are done baking - no worries! That's what flourless chocolate cakes do.
  9. Cool for a few minutes in the pan and then invert the pan and tap the bottom to empty it. Finish cooling the minis on a wire rack.
Notes
The recipe formatting here won't allow for a range of minutes so I selected 10. Check it at 8, but it will probably need a few more minutes!
3.2.2925

 

I had this recipe saved on a torn-out magazine page, and there is no reference to the name of the magazine anywhere on the page. Luckily, The Google helped out by leading me to this blog post. I was then able to find the source.

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Posted In: Holiday, Recipe, Sweets

Reader Interactions

Comments

  1. Allegra says

    06.01.2020 at 9:07 pm

    How long do these keep for? What is the best storage method? Thanks!

    Reply
    • my utensil crock says

      06.06.2020 at 4:14 pm

      I have only made them a few times – and they were eaten before I got to the storage part! I bet these would be good frozen – I know brownies are – although the texture would change. Whatever you decide, I would put parchment paper pieces between them so they don’t stick.

      Reply
  2. Sarah A Lewison says

    04.11.2020 at 7:18 pm

    only made 12 with the muffin pan 1/2 to 2/3 full.. not your experience?

    Reply
    • my utensil crock says

      04.12.2020 at 8:19 pm

      I haven’t made these in a little while, but it’s 24 flourless cakes in a *mini muffin tin.* I am not sure how many it would make in a regular muffin tin, or how long to bake, but I suspect about half as many as a mini tin (so 12)…

      How did it go for you?

      Reply
  3. Jaleesa. says

    04.01.2020 at 7:03 pm

    Hi! Is there a way to substitute regular coffee for the instant?

    Reply
    • my utensil crock says

      04.04.2020 at 1:36 pm

      Hi Jaleesa! I am not sure – but I am pretty sure that instant coffee dissolves, but regular coffee does not… you can just skip the coffee if you don’t have instant. It makes the chocolate a little richer, but not so much that these would not taste good without it. Enjoy!

      Reply
    • Robin says

      03.22.2021 at 6:41 am

      I love this recipe and have used regular coffee and just ground really fine.

      Reply
  4. Rachel says

    07.02.2016 at 8:55 pm

    I am making these right now! My question is, how full should the muffin tins be? I only have one muffin tin (12 muffins) so I can’t just divide them between two. Thanks!

    Reply
    • my utensil crock says

      07.03.2016 at 2:53 pm

      Hi Rachel! I would say you can’t go wrong with 2/3 full. How did the recipe go for you?

      Reply

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I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

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