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a chocolate flourless cake topped with whipped cream and a dusting of cocoa powder
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5 from 26 votes

Mini Flourless Chocolate Cake

A decadent, gluten-free, mini flourless chocolate cake that's made with both chocolate and cocoa. Super rich, very easy to make, and the perfect size for one or two people.
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: 4 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
  • 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 5x7-inch baking dish, a 5x5-inch baking dish, or a 4x6-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.

Video

Notes

  • Choose the Right Baking Dish: Success hinges on using the correct baking dish. Recommended sizes are a 5x7-inch dish, a 4x6-inch dish, or a 5x5-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

Serving: 1serving | Calories: 210kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 132mg | Potassium: 65mg | Fiber: 2g | Sugar: 12g | Vitamin A: 254IU | Calcium: 24mg | Iron: 2mg

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