Mini Flourless Chocolate Cakes Recipe

Name: Mini Flourless Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, cut into small pieces; 1 cup dark chocolate chips; 1/3 cup cocoa powder; 2 tablespoons espresso or 2 tablespoons instant espresso, freshly brewed; 2 tablespoons hot water; 6 eggs; 1 cup granulated sugar; 2 tablespoons rum; Ganache Ingredients; 1 cup heavy cream; 1 cup dark chocolate chips

Servings: persons

1
Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
2
Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
3
Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
4
Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
5
Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
6
Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
7
Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.

1500

kcal

Calories

110

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, cut into small pieces, 1 cup dark chocolate chips, 1/3 cup cocoa powder, 2 tablespoons espresso or 2 tablespoons instant espresso, freshly brewed, and more.

Yes, Mini Flourless Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Flourless Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions