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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!

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. In a heatproof bowl add oil and chocolate chips, melt chocolate on medium to low heat over a double boiler until smooth and shiny.
  3. 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.
  4. 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.
  5. 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.
  6. Evenly divide the batter into your prepared pans and place them on a large baking sheet.
  7. Bake in the middle of the oven for 25 minutes or until the tops are puffy and the middles are no longer jiggly.
  8. Remove from the oven and let cool for 30 minutes before removing from the pans.
  9. 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.
  10. Enjoy.

Notes

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.

Nutrition

Keywords: Small Batch, Flourless Chocolate Cake, Chocolate, Gluten Free, Dairy Free