Mini Flourless Chocolate Cakes Recipes
MINI FLOURLESS CHOCOLATE CAKES
Make and share this Mini Flourless Chocolate Cakes recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h15m
Yield 12 mini cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
- 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.
- Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 449.5, Fat 33.8, SaturatedFat 20.2, Cholesterol 160.8, Sodium 182.3, Carbohydrate 36.7, Fiber 2.4, Sugar 32.1, Protein 5.3
MINI FLOURLESS CHOCOLATE CAKES
Bigger than cupcakes but not full size, these flourless chocolate cakes are baked in ramekins. So good, you just need a dusting of powdered sugar on top.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Spray 6 (5 oz.) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 to 3 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Meanwhile, beat eggs, granulated sugar, almond-flavored liqueur and vanilla in large bowl with mixer until mixture becomes frothy and almost doubled in volume.
- Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
- Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with powdered sugar. Serve warm or at room temperature.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 18 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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- to 350 degrees F. Generously spray 4 8-ounce ramekins with nonstick cooking spray, place on a baking sheet, and set aside.
- Add the chopped chocolate & butter to medium microwave-safe bowl. Microwave in 30-second intervals for 2-3 minutes, mixing well between intervals, until the chocolate is totally melted and smooth.
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- Preheat oven to 350°F. If you wish to unmold the cakes, grease nine 6-ounce custard cups. Line bottoms of cups with waxed paper. Grease the waxed paper. Dust the inside of the cups with cocoa powder.
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