Mini Flourless Chocolate Cake

What’s better than rich, velvety chocolate that you can share with just one or two other people? Nothing. Unless you can enjoy a glass of tart red wine with it also. A flourless chocolate cake is just that-rich, decadent, velvety smooth, and goes perfectly with a bold, tart, or sweet red wine with berry notes. And the best part? Without the flour creating a fluffy texture, the only thing left to really enjoy is the chocolate in its most pure form (besides actually eating straight chocolate of course). There is no gluten and fluff to fill you up, but only heavenly chocolate. The texture is similar to fudge, but it doesn’t have the heavy buttery taste of fudge that leaves you feeling sick and guilty afterwards.

It’s also relatively easy to prepare, and if you’re an avid baker, you can probably use the items you already have in your kitchen. You can double the recipe to create an 8″ cake, but I chose to make it small because I was only have dinner with one other person and because I didn’t have the energy to travel to the grocery store after sitting in traffic for almost two hours on a horrid commute home. 😦 So the mini flourless chocolate cake is born, and hey, it was perfect.

Stuff You’ll Need

Makes a 4″ round cake

For the Cake

  • 3 oz semisweet chocolate (1/2 cup if you’re using chips)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup plus 1 Tbsp granulated sugar
  • Pinch of salt
  • 1 tsp espresso powder (optional, but enriches the chocolate and adds a hint of coffee)
  • 1 1/2 eggs (yes, this is tricky)
  • 1/4 cup Dutch-process cocoa powder
  • 4 inch round cake pan
  • Wax or parchment paper, cut into 4″ circles

For the Glaze

  • 1/4 cup heavy cream
  • 3 oz semi sweet chocolate (1/2 cup if you’re using chips)

How to Do It

  1. Begin by lightly greasing your cake pan. Line with one or two sheets of parchment or wax paper, and lightly grease the top sheet. Preheat the oven to 375 degrees F.
  2. Melt the chocolate and butter in a microwave safe bowl or over a low setting on the stove. I find it works best to melt the chocolate and butter on the stove because you have less chance of burning the chocolate. Microwaves have such a high temperature that it’s easy to quickly burn chocolate, but a low heat setting on a stove top provides more even heating.
  3. Mix the sugar, salt, and espresso powder in a medium mixing bowl, and add the melted chocolate and butter. Use a whisk to whip the ingredients together.
  4. Add the egg, and mix until ingredients are blended.
  5. Add the cocoa powder, and whip until just the cocoa is just blended.
  6. Pour the batter into the cake pan, and smooth out with a rubber spatula. Bake for 22 minutes.
  7. Remove the cake from the oven, and cool in the pan for 5-10 minutes. Transfer to a plate to finish cooling.
  8. To make the glaze, heat the heavy cream and chocolate together in the microwave for 1 minute to 90 seconds or until the heavy cream is very hot but not boiling. The chocolate should be partially melted, and you can use a whisk or a fork to whip the two together. The chocolate will begin to fully melt and thicken the cream.
  9. When the cake is fully cooled, spoon the glaze over the top, and spread with a cake spatula or butterknife. Be sure to cover the tops and sides.
  10. Optional toppings include toasted almonds or chocolate chips (put on before the glaze is cooled), or top with berries or sifted confectioner’s sugar (after the glaze is cool and firm).

Recipe adapted from


  1. mmm mmmm. I notice most of your desserts go well with wine. Is this intentional?


  1. […] Mini flourless chocolate cake. I love chocolate. I knew we had to have chocolate to enjoy with the wine, and I played with the idea of a dark chocolate mousse, chocolate cupcakes, brownies, and finally, flourless chocolate cake. I hadn’t ever attempted to make one before, but I knew from past experiences that it would have the most concentrated chocolate flavor. It’s an incredible indulgence for a relatively easy baking experience. Happy Thanksgiving-eat, drink, and be merry […]

  2. […] being in my custody once. It was the recipe I was searching for when I made a lesser version, the mini flourless chocolate cake. Though, since finishing the large slice I cut, I’m remembering why I made a mini […]

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