This post may contain affiliate links. Please read our disclosure policy.
Calling all chocolate lovers! This Mini Flourless Chocolate Cake is super easy to make and tastes amazing. It’s like a fudgy brownie, but richer and smoother. Unlike a regular flourless cake, this recipe makes just one or two servings, perfect for a quick sweet tooth fix. It only uses a few ingredients and comes together in under 30 minutes. Gluten-free and perfect for any occasion, this mini cake is sure to be a crowd pleaser (even if the crowd is just you!).
Explore our range of chocolate mini cake recipes: indulgent German Chocolate Cake, magical Chocolate Lava Cake, decadent Devil’s Food Cake, single serve Chocolate Cake, and classic Texas Sheet Cake.
Why You’ll Love This Flourless Chocolate Cake Recipe
- Perfect Size: This small chocolate cake is scaled down to serve one or two.
- Rich Chocolate Flavor: Combines both chocolate and cocoa for a deep taste.
- Easy to Make: Simple steps ensure a hassle-free baking experience.
- Gluten-Free: Ideal for those on a gluten-free diet.
- Versatile Dessert: Great for birthdays, special occasions, or any day.
What Is Flourless Chocolate Cake?
Often referred to as a chocolate torte or a fallen chocolate cake, a flourless chocolate cake is a simple yet sophisticated dessert. This classic treat is made without flour, making it a great option for those following a gluten-free diet.
Despite its elegant appearance and rich flavor, it’s surprisingly easy to prepare. This restaurant-style dessert utilizes basic pantry items like eggs and cocoa powder.
It’s the perfect go-to recipe when you’re out of flour and other leavening agents, ensuring a luxurious dessert experience with minimal ingredients.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
This section provides a quick rundown of the ingredients used in this small flourless chocolate cake recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Chocolate: Choose high-quality chocolate like Guittard, Ghirardelli, or Hershey’s chocolate chips, or Baker’s brand semi-sweet chocolate, as it’s the main ingredient.
- Butter: Salted butter is preferred, though unsalted works too.
- Oil: Use vegetable, canola, or avocado oil. Either of these oils mixed with melted butter, enhances the chocolate’s silkiness and smoothness.
- Egg: Incorporate 1 large egg and 1 egg white for a moist, fudgy texture. Save the extra egg yolk and use it in any of our egg yolk recipes like a small batch of Chocolate Scones or Chocolate Chip Cookies.
- Unsweetened cocoa powder: Cocoa powder helps take the place of flour in this recipe. Consider using leftover cocoa powder in a mini Chocolate Pie, a small batch of rum balls, or Chocolate Banana Bread.
- Vanilla extract, salt, and sugar: Sugar and vanilla sweeten the cake and add flavor. Sugar also adds moisture and helps give the cake a great texture. Salt enhances the flavors of the other ingredients.
If you have any ingredients leftover from this flourless chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
How To Make A Flourless Chocolate Cake
These step-by-step photos and instructions help you visualize how to make a mini flourless chocolate cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish, a 5×5-inch baking dish, or a 4×6-inch baking dish, and set the dish aside.
- Combine chocolate chips, butter, and oil in a heatproof bowl over a pot of simmering water and heat, stirring often, until the chocolate has melted and the mixture is smooth. Remove the bowl from the saucepan and set it aside to cool.
Pro Tip: Melting chocolate using a double boiler, which is a bowl set over a pot of barely simmering water, is highly effective. This method lets you monitor the melting process, preventing burning. The steam gently melts the chocolate, and the addition of oil and butter ensures it melts smoothly.
- In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk into the cooled melted chocolate. Set the bowl aside.
- In another small bowl, beat the egg white and sugar together until stiff peaks form.
Pro Tip: Stiff peaks occur when you lift your beater and observe a peak that stands upright in the bowl without collapsing.
- Fold the egg white into the chocolate mixture.
- Pour the batter into the buttered baking dish and sprinkle the top with 1/4 teaspoon of sugar. Place the baking dish on a rimmed baking sheet.
- Bake the cake for 25 to 30 minutes.
Pro Tip: While baking, the cake will rise, but due to the lack of gluten, it lacks the structure to maintain that rise after being removed from the oven. As it cools, the air bubbles inside contract, causing the cake to sink back down. It’s normal for the top to crack slightly, as you can see in the recipe’s accompanying photographs.
- Transfer the baking dish to a wire rack to cool completely.
- Enjoy the cake as-is, or add a dollop of whipped cream, vanilla ice cream, or chocolate ganache (see recipe below).
Simple Ganache Recipe (Optional Topping)
Ganache, a blend of chocolate and warm cream, is surprisingly simple to make and a delightful yet optional topping for the flourless chocolate cake. Here’s how to make it:
- Place 1/4 cup of high-quality chocolate chips or chopped chocolate in a small bowl.
- Heat 1/4 cup of heavy cream in a saucepan on medium-low until it simmers, or in the microwave until it bubbles. Avoid boiling over.
- Let the hot cream sit over the chocolate for 2-3 minutes, then gently stir until smooth.
- Drizzle the ganache over your cake for an extra touch of richness.
Tip: Double the recipe for more ganache.
Expert Tips
- Choose the Right Baking Dish: Success hinges on using the correct baking dish. Recommended sizes are a 5×7-inch dish, a 4×6-inch dish, or a 5×5-inch dish.
- Use a Rimmed Baking Sheet: Since the cake rises significantly, placing the baking dish on a baking sheet helps catch any spills.
- Avoid Overbaking: Typically, it bakes in 25-30 minutes. It’s ready when the top has a matte crust and the center is just set. A toothpick test (clean removal indicates doneness) can also be used.
- Enhance Your Topping: Beyond a simple powdered sugar dusting, try adding a bit of cinnamon or nutmeg to the sugar for extra flavor.
Frequently Asked Questions
Keep it refrigerated, covered. It becomes denser and more fudgy as it cools.
Ideally, consume this small cake soon. If needed, it stays good in the fridge for up to four days.
Yes, wrap it tightly and use a freezer-safe container or bag. Thaw overnight in the fridge before enjoying. It lasts in the freezer for up to three months.
The recipe’s success depends on the dish size. Recommended are 5×7-inch, 4×6-inch, or 5×5-inch dishes.
Cut and serve directly from the pan, or invert the cooled cake onto a plate for removal. A springform pan eases this process. Toppings like whipped cream or ganache disguise any imperfections from inverting.
RELATED: The Best Cookie Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small flourless chocolate cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Flourless Chocolate Cake
Watch How To Make This
Equipment
- 5×7 inch baking dish , or use a 5×5-inch baking dish or a 4×6-inch baking dish
Ingredients
- ½ cup semi-sweet chocolate chips
- 2 tablespoons salted butter
- 1 ½ teaspoons vegetable oil , canola oil, or avocado oil
- 1 large egg
- 1 egg white
- 1 ½ teaspoons cocoa powder
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons granulated sugar , plus 1/4 teaspoon for dusting the top of the cake
- whipped cream (optional)
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish, a 5×5-inch baking dish, or a 4×6-inch baking dish, and set the dish aside.
- Combine chocolate chips, butter, and oil in a heatproof bowl over a pot of simmering water and heat, stirring often, until the chocolate has melted and the mixture is smooth. Remove the bowl from the saucepan and set it aside to cool.Pro Tip: Melting chocolate using a double boiler, which is a bowl set over a pot of barely simmering water, is highly effective. This method lets you monitor the melting process, preventing burning. The steam gently melts the chocolate, and the addition of oil and butter ensures it melts smoothly.
- In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk into the cooled melted chocolate. Set the bowl aside.
- In another small bowl, beat the egg white and sugar together until stiff peaks form.Pro Tip: Stiff peaks occur when you lift your beater and observe a peak that stands upright in the bowl without collapsing.
- Fold the whipped egg white into the chocolate mixture.
- Pour the batter into the buttered baking dish and sprinkle the top with ¼ teaspoon of sugar. Place the baking dish on a rimmed baking sheet.
- Bake the cake for 25 to 30 minutes.Pro Tip: While baking, the cake will rise, but due to the lack of gluten, it lacks the structure to maintain that rise after being removed from the oven. As it cools, the air bubbles inside contract, causing the cake to sink back down. It's normal for the top to crack slightly, as you can see in the recipe's accompanying photographs.
- Transfer the baking dish to a wire rack to cool completely.
- Enjoy the cake as-is, or add a dollop of whipped cream or vanilla ice cream.
Notes
- Choose the Right Baking Dish: Success hinges on using the correct baking dish. Recommended sizes are a 5×7-inch dish, a 4×6-inch dish, or a 5×5-inch dish.
- Use a Rimmed Baking Sheet: Since the cake rises significantly, placing the baking dish on a baking sheet helps catch any spills.
- Avoid Overbaking: Typically, it bakes in 25-30 minutes. It’s ready when the top has a matte crust and the center is just set. A toothpick test (clean removal indicates doneness) can also be used.
- Enhance Your Topping: Beyond a simple powdered sugar dusting, try adding a bit of cinnamon or nutmeg to the sugar for extra flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Best chocolate cake ever!
Thank you so much!
OK, That is just a little peice of heaven! A definate keeper. I love your site and use it almost every day. There’s just two of us here and we’re light eaters, so your recipes are usually enough for both of us. If not I just double the recipes.
Is there any way this can be made if a person is wheat and egg
intolerant? (given it has egg whites as well as an egg?
I do have egg replacement)
I am thankful to not be gluten intolerant but wheat is a high item
on the list.
Thanks for any advice
Try gluten free King Arthur flou.r
I made this for a friend and I to share – it was really nice and chocolaty and I enjoyed the texture. I served it with fresh raspberries and homemade ice cream – it was a hit. Thanks I am enjoying the recipes.
Terrific recipe.
I’m confused. This is called “Flourless Cake For One”. Is this whole recipe a single serving or is it 4 servings as it says on the recipe?
Dena, the cake is baked in a 5×5-inch baking dish. I cut the cake into 4 small squares so it is easy to take out a piece at a time. You can certainly enjoy the cake at one sitting if you prefer.
Made this tonight. It was simple and delicious. I will be making it regularly along with the banana bread recipe which we love.
I’m so happy you enjoyed the recipe, Barb. Thank you for your comment.
Joanie
Can I substitute the Canola Oil for either coconut or olive oil? Would love your suggestions. It’s a dietary issue for my husband. Can’t wait to try this!
Hi Jacqueline,
Although I haven’t tried it, I believe it should be fine to make the substitution.
Please let me know how the recipe works for you with the changes.
Thanks,
Joanie
has anyone tried unmolding it as you would a regular fourless chocolate cake. I need to do that in order to keep the theme of an event where I am making a regular chocolate cake for those who can eat gluten. Can it be unmolded if I use parchment and spray the mold?
OMG. Just made this recipe and it is out of this world. I searched for a flourless cake because I had a craving for chocolate cake but had no flour on hand, and this single serve recipe was perfect. It came out amazing. Will definitely be making it again.
Oh, Natalie – you just made my day!
I’m so happy you found the recipe and love it. It’s one of my favorites and so perfect for satisfying a sweet chocolate craving.
I usually don't like commenting but this one really compelled me to do so… I have tried this recipe more thn 5 times and everytime it turns out to be a winner.. This recipe have become my all time favourite go to flourless chocolate cake recipe.. but the amount of sugar u mentioned leaves the cake bitter, i add 3tbsp of sugar.. Thankyou Joanie for sharing such amazing recipes…
I'm so happy you like the recipe, Asfa! Thank you for letting me know.
Loved it! Absolutely the best recipe you can find online or anywhere. Perfect for a birthday treat!
Thank you so much, Abby. I’m so glad you enjoyed the recipe.