Mini Flourless Chocolate Cakes

Mini Flourless Chocolate Cakes takes about 45 minutes from beginning to end. This gluten free and fodmap friendly recipe serves 12 and costs 67 cents per serving. One portion of this dish contains about 3g of protein, 19g of fat, and a total of 223 calories. Head to the store and pick up whipped cream, chocolate, eggs, and a few other things to make it today. It is brought to you by Gimme Some Oven. 55 people found this recipe to be delicious and satisfying. Overall, this recipe earns a rather bad spoonacular score of 13%. Mini Flourless Chocolate Cakes, Flourless Chocolate Cakes for Two, and Flourless Chocolate Cakes are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees. Grease a mini cheesecake pan liberally with cooking spray.In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).Meanwhile, melt the chocolate and butter together. You can either do this on the stove (by placing the chocolate and butter in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm – about 115 degrees on an instant-read thermometer – stirring occasionally). Or you can do this in the microwave (by heating the chocolate in a microwave-safe bowl at 50% power for 2 minutes, then stirring, the adding the butter, and continuing to heat at 50% power and stir in 1-minute intervals until the mixture is well-melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is streak-free and smooth.Scrape the batter into the mini cheesecake pans, filling each cup about 2/3 full. (I used about 5 tablespoons of batter per cake.) Bake until the cakes have risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 14-18 minutes. Remove the pan and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cakse can be refrigerated for up to 4 days.)To serve, carefully remove the mini cheesecakes from their cups, and top with whipped cream. Garnish with sprinkles if desired.

 

Step by step:

1. Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees. Grease a mini cheesecake pan liberally with cooking spray.In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).Meanwhile, melt the chocolate and butter together. You can either do this on the stove (by placing the chocolate and butter in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm – about 115 degrees on an instant-read thermometer – stirring occasionally). Or you can do this in the microwave (by heating the chocolate in a microwave-safe bowl at 50% power for 2 minutes, then stirring, the adding the butter, and continuing to heat at 50% power and stir in 1-minute intervals until the mixture is well-melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is streak-free and smooth.Scrape the batter into the mini cheesecake pans, filling each cup about 2/3 full. (I used about 5 tablespoons of batter per cake.)

2. Bake until the cakes have risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 14-18 minutes.

3. Remove the pan and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cakse can be refrigerated for up to 4 days.)To serve, carefully remove the mini cheesecakes from their cups, and top with whipped cream.

4. Garnish with sprinkles if desired.

Nutrition Information:

covered percent of daily need