Mini Flourless Chocolate Cakes with Ganache Frosting

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.

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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.

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.

Save for Later

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