Talk about rich, these flourless chocolate cakes are perfect for sharing. This coming from a girl who NEVER shares her dessert. I would highly recommend making these for Valentine’s Day or any romantic dinner. It’s a great make-ahead dessert recipe for all chocolate lovers.
Pre-heat your oven to 325 degrees.
Start by melting the butter and chocolate chips in a double boiler. You absolutely can use a microwave but I prefer a double boiler – no burning the chocolate and no explosions! I use my double boiler all the time so I think it is definitely worth getting one.
While the chocolate and butter are melting I prepare my four mini springform pans by spreading vegetable shortening all over the bottom and sides of the pans. I also trace the bottom of each pan on parchment paper to create parchment rounds to place in the bottom of each pan. This really helps the cakes come out of the pans smoothly after baking.
Once melted, take the pot off the stove to cool.
In your stand mixer whisk six eggs on med-high for five minutes. Make sure to use your whisk attachment!
Next, add the sugar and almond extract to the eggs and mix until combined.
*Please Note – If you are not a huge fan of almond extract you can substitute vanilla extract.
Pour the cooled chocolate mixture into the bowl of the stand mixture already containing the eggs, sugar, and extract. Mix together.
Pour the batter into each prepared pan to fill up about 3/4 of the way. You may have a little batter left over but better than overfilling your pans.
*Please Note – I’ve used my mini springform pans so much that one of them leaks a little (probably because my kids play with them too). It never hurts to place the pans on a silicone or parchment-lined baking sheet.
Place the pans in the pre-heated oven and bake for approximately 20-25 minutes. The cake should look set but still be a little “wiggly”.
Take the cakes out of the oven to cool. Once cooled I release them from the springform pans. If your cakes have dropped a lot in the center this is okay!
Once you are ready to add the ganache, flip the cakes upside down onto a cooling sheet. Remove the parchment round if you chose to use.
Make the ganache by chopping up the 4 oz of semi-sweet chocolate and putting them in a mixing bowl.
Now heat the heavy whipping cream in the double boiler (or in a saucepan but be careful not to let it scald!).
Pour the heated whipping cream over the chopped up chocolate and wait a few minutes before stirring together. The heat from the whipping cream should easily melt the chocolate.
I use a liquid measuring cup to pour the ganache over the mini flourless cakes.
Allow the ganache to cool and set before attempting to move the mini flourless chocolate cakes.
When you are ready to serve the mini flourless chocolate cakes you may decorate them however you choose.
Some might add berries to the top. I sometimes like to sprinkle the cakes with powdered sugar. A scoop of ice cream on the side is never a bad idea.
I add white chocolate garnishes to make the dessert a little more special for Valentine’s Day.
To make the garnishes, melt white chocolate – preferably in a double boiler. Then pipe it onto parchment paper and let it harden. I found it got easier with time, to pipe chocolate writing is harder than it looks!
If you would like to see a tutorial click on this video link.
Remember these are the perfect size for sharing. One plate, two forks and you are ready to enjoy!
A dense, rich chocolate cake topped with chocolate ganache and white chocolate garnishes. The perfect dessert to share!
Preheat the oven to 325 degrees.
Prepare four mini springform pans by spreading shortening all over the sides and bottom of the pans. If you don't have shortening use A LOT of non-stick spray
Trace the bottom of each pan on parchment paper and cut out the circles to place in the bottom of the pan.
Melt the butter and chocolate chips together in a double boiler. Let cool.
In a stand mixer whisk the eggs for about 5 minutes.
Now add the sugar and almond extract to the eggs and mix until combined.
Add the cooled chocolate mixture to the eggs and mix once more.
Pour the batter into the prepared pans filling them each up about 3/4 of the way. You may have some batter left over.
Bake in the oven for 20-25 minutes.
Let the cakes cool before removing from the pans.
Once removed from the pans, flip the cakes upside down to take off the parchment paper.
Place the cakes upside down on a cooling rack.
Make the ganache by chopping up the chocolate and putting it in a mixing bowl.
Now heat the heavy whipping cream in a double boiler.
Pour the heated whipping cream over the chocolate and allow a few minutes for the heat to melt the chocolate before stirring together.
Pour the ganache evenly over the four cakes turned upside down on the cooling rack.
Allow the ganache to harden before trying to transfer to plates or storing.
When ready to eat decorate the cakes with powdered sugar, fruit, or white chocolate garnishes.
You can make white chocolate garnishes by piping melted white chocolate onto parchment or wax paper. Allow the chocolate to harden.
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