I recently baked these Mini Flourless Chocolate Cakes for an engagement party, and they’re a testament to the beauty of simplicity. By omitting the flour and relying on a combination of high-quality chocolate and just a few simple ingredients, these cakes will have you swooning from the first bite.
The rich flavor of the chocolate is elevated even further by the velvety smoothness of the chocolate ganache glaze, creating a dessert experience that is nothing short of extraordinary.
We served these little cakes with Mini Raspberry Custard Tarts and Strawberry Mini Cheesecakes. The party guests loved having bite-sized treats that were easy to pick up and enjoy with their champagne.
Whether you’re planning a dinner party, a special occasion, or simply craving a little something indulgent, these baby flourless chcolate cakes are the perfect easy dessert.
This post may contain affiliate links. Please read our disclosure policy.
Why You’ll Love These Little Chocolate Cakes
Decadent Flavor: These mini cakes make chocolate lovers so happy! The combination of the moist, fudgy little cakes with chocolate ganache glaze is absolutely irresistible.
Easy to Make: Don’t be fooled by their elegant appearance—these Mini Flourless Chocolate Cakes are surprisingly easy to make and bake in about 10 minutes.
Miniature and Adorable: Baked in individual portions, these petite desserts are bite sized and perfect for parties and celebrations.
Gluten-Free: If you have gluten sensitivities or dietary restrictions, these mini chocolate cakes are completely flourless, making them a delightful treat that anyone can enjoy.
Ingredients Notes
Here’s what you’ll need to make these little cakes:
6 ounces semi-sweet chocolate chips – This should be half of a typical bag.
3 tablespoons unsalted butter – I like unsalted butter best, because you can control the salt content and season to your liking. If you only have salted butter, eliminate the pinch of salt.
1 1/2 tablespoons cornstarch – adds structure to the cakes without flour.
2 large eggs
pinch salt – fine sea salt dissolves best in this recipe.
Equipment Needed
In addition to kitchen equipment you probably already have like bowls, a spatula and cooling rack, here’s what you’ll need to make these miniature cakes:
Mini muffin pans – This recipe was developed and tested with small mini muffin pans. Each finished cake is about the size of a silver dollar.
Baking liners – The small mini muffin liners fit just right in the mini muffin tins.
Step by Step Instructions
Preheat the oven to 325 degrees F and put mini paper liners in each cup of 2 mini muffin pans.
Put the butter and semisweet chocolate chips in a medium heatproof bowl. Microwave on high for 30 seconds. Stir with a spatula, and return to the microwave and heat on high for 30 seconds. Stir and repeat, if necessary, until mixture is smooth. Reserve.
Stir the salt and cornstarch into the melted chocolate until they are well combined.
Crack the eggs in the bowl of a stand mixer or a medium bowl with electric mixer. Beat high speed until they are pale yellow and foamy, about 3 minutes.
Pour one-third of the beaten egg mixture into the chocolate and gently stir until fully incorporated.
Repeat this process two more times until all of the egg mixture is combined with the chocolate.
Fill each cup halfway with the chocolate batter.
Bake the cakes until they are set on the outside but still soft in the middle, about 8 to 10 minutes.
Cool on a wire rack to room temperature. Top each mini cake with a spoonful of Chocolate Ganache Icing. Refrigerate for 30 minutes to set the chocolate.
How to Make Chocolate Ganache with Half and Half
Can you make chocolate ganache with half and half instead of cream? Yes, and the formula is perfect for glazing these little chocolate cakes because it’s not as thick as a cream-based ganache.
Here’s what you’ll need:
- 1/2 cup (4 ounces) semisweet or milk chocolate chips
- 1/4 cup half and half
- pinch of salt
Directions to Make Ganache Icing
Put the chocolate chips in a heatproof bowl. Heat the half and half in a small saucepan over medium heat just until bubbles start to form around the edges of the pan. Pour the hot half and half over the chocolate, and add a pinch of salt.
Let it sit for 2 minutes to melt the chocolate chips, and stir until smooth.
Cool for 5 minutes. The glaze is now ready to spoon over the cooled mini chocolate cakes.
Storing Instructions
Store leftover cakes in the refrigerator in either an airtight container or on a plate sealed with plastic wrap or aluminum foil. They’re best if eaten within 3 days.
Recipe Variations
You can add extra topping to vary the flavors of these bite sized cakes:
- Top each cake with a fresh raspberry.
- Sprinkle with chopped Heath bars right after glazing.
- Add a pinch of crushed pretzels for salty crunch.
- Top with chopped roasted almonds or peanuts.
Feel free to be creative!
What to Serve With Flourless Chocolate Mini Cakes
These baby cakes are delicious as is, but you can also serve them with:
- Plain or sweetened whipped cream.
- Coffee Whipped Cream
- Vanilla ice cream
- Caramel ice cream, like Haagen Dazs Dulce de Leche.
Does Flourless Chocolate Cake Need to Be Refrigerated?
Yes, because flourless cake is slightly undercooked we recommend refrigerating it. Store any uneaten cakes in the refrigerator in a covered container, and enjoy within 3 days.
For best results, let them sit at room temperature for about 30 minutes before eating.
How Do You Adjust this Recipe for High Altitude?
At elevations over 5,000 feet, reduce the oven heat by 25 degrees F so the cakes don’t rise too quickly. Bake them in a 300 degrees F oven instead of 325 degrees.
If you enjoy this recipe, click on the stars ⭐️⭐️⭐️⭐️⭐️ below to leave a rating! It helps us so much, and we love reading your comments, too!
Mini Flourless Chocolate Cakes
Equipment
- mini muffin pan
- mini muffin pan paper liners
- glass bowl
- mixing bowl
- Spatula
Ingredients
For the Mini Chocolate Cakes:
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 2 eggs
For the Ganache:
- 1/2 cup semisweet or milk chocolate chips
- 1/4 cup half and half
- pinch of salt
Instructions
To make the mini cakes:
- Preheat the oven to 325 degrees F and put mini paper liners in each cup of 2 mini muffin pans.
- Put the butter and semisweet chocolate chips in a medium heatproof bowl. Microwave on high for 30 seconds. Stir with a spatula, and return to the microwave and heat on high for 30 seconds. Stir and repeat, if necessary, until mixture is smooth. Reserve.
- Crack the eggs in the bowl of a stand mixer or a medium bowl with electric mixer. Beat high speed until they are pale yellow and foamy, about 3 minutes.
- Stir the salt and cornstarch into the melted chocolate until they are well combined.
- Pour one-third of the beaten egg mixture into the chocolate and gently stir until fully incorporated. Repeat this process two more times until all of the egg mixture is combined with the chocolate.
- Fill each cup halfway with the chocolate batter.
- Bake the cakes until they are set on the outside but still soft in the middle, about 8 to 10 minutes.
- Cool on a wire rack to room temperature. Top each mini cake with a spoonful of Chocolate Ganache Icing. Refrigerate for 30 minutes to set the chocolate. Makes about 24 baby cakes.
To make the Chocolate Ganache Icing:
- Put the chocolate chips in a heatproof bowl.
- Heat the half and half in a small saucepan over medium heat just until bubbles start to form around the edges of the pan.
- Pour the hot half and half over the chocolate, add a pinch of salt, and stir until smooth.
- Cool for 5 minutes, and spoon over the cooled mini chocolate cakes.
Notes
Nutrition
Save for Later
If you use Pinterest to save and share recipes, here’s a handy pin:
About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
These chocolate cakes are a true indulgence! The rich, velvety layers melt in your mouth, and the decadent chocolate flavor is simply irresistible. A perfect treat for any occasion or just to satisfy your sweet cravings. Pure bliss in every bite!
These cakes are cute and indulgent at the same time! I have lots of chocolate in my refrigerator, can’t wait to make these!
These little cakes really highlight the flavor of the chocolate, don’t they? Thank you for your comment! ~Eliza
These Mini Flourless Chocolate Cakes are a decadent delight, perfect for any celebration!
Alison, thank you for your comment and I agree that they’re the perfect little celebration cake. In fact, I made them for my daughter’s engagement party and they disappeared fast! ~Eliza
I have bookmarked this to bake this weekend and take for our roadtrip. Such a big treat!
Perfect bite-sized road trip snack! Happy travels, Seema, and thanks for your comment. ~Eliza
These turned out SO well! They were so tasty and moist. My first time making a flourless dessert, so I was worried, but we all loved them!
I’m so glad to hear that you loved the flavor and texture of these little flourless cakes. I always love to hear when a recipe is a success, so thank you for letting me know. ~Eliza
These Mini Flourless Chocolate Cakes with Ganache Frosting are ridiculously delicious! Thank you for the amazing recipe, I can’t wait to make them again!
Your comment made my day, and I love your website Dutch Oven Daddy. Thank you for stopping by and sharing your positive experience with the recipe! ~Eliza