Go Back
–+ servings
a chocolate flourless cake topped with whipped cream and a dusting of cocoa powder
Print Recipe
5 from 26 votes

Mini Flourless Chocolate Cake

This mini flourless chocolate cake is a rich, fudgy, and deeply chocolatey dessert that's naturally gluten-free. It bakes into a soft, slightly cracked cake with an irresistibly smooth texture.
Prep Time20 minutes
Cook Time25 minutes
Cool10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American, French
Diet: Gluten Free
Keyword: cake, chocolate, chocolate cake, chocolate flourless cake, flourless chocolate cake, mini cake
Servings: 2 servings
Author: Joanie Zisk

Equipment

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)
US - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 350°F (177°C). Lightly butter a 5x7-inch, 5x5-inch, or 4x6-inch baking dish and set it aside.
  • Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the chocolate, butter, and oil, stirring often until smooth. Remove from heat and let cool.
  • Mix the Batter: In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk this mixture into the cooled melted chocolate.
  • Beat the Egg White: In another small bowl, beat the egg white and sugar until stiff peaks form.
    Note: Stiff peaks stand upright when you lift the beater, without collapsing.
  • Fold in the Egg White: Gently fold the beaten egg white into the chocolate mixture until just combined.
  • Pour & Prep for Baking: Pour the batter into the prepared baking dish and sprinkle ¼ teaspoon of sugar on top. Place the dish on a rimmed baking sheet.
  • Bake: Bake for 25-30 minutes.
    Note: The cake will rise as it bakes but will sink slightly as it cools due to the lack of gluten. This is normal and gives the cake its signature fudgy, cracked texture.
  • Cool & Serve: Let the cake cool completely on a wire rack. Enjoy as-is or top with whipped cream or vanilla ice cream.

Video

Notes

  • Use the Right Baking Dish: A 5x7-inch, a 4x6-inch, or a 5x5-inch dish works best for this recipe.
  • Place on a Rimmed Baking Sheet: The cake rises while baking, so using a baking sheet helps catch any spills.
  • Check for Doneness: Bake for 25-30 minutes until the top looks matte and the center is just set. A toothpick inserted should come out clean.
  • Enhance the Topping: For extra flavor, mix a little cinnamon or nutmeg with powdered sugar before dusting over the cake.
 
 
If doubling the recipe, bake the cake in a 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 300mg | Potassium: 163mg | Fiber: 4g | Sugar: 29g | Vitamin A: 507IU | Calcium: 47mg | Iron: 3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code