The Mini Flourless Chocolate Cake is an ideal treat for various occasions, be it dinner parties, birthday celebrations, or a dessert on any given weeknight. Crafting this dessert is a breeze, requiring just chocolate chips, eggs, hot coffee, and vanilla, all seamlessly blended in a food processor or blender. Plus, it’s a gluten-free option that’s sure to please both kids and adults!
This recipe yields 8 mini cakes, and you can effortlessly adjust the quantities to suit your guest count. We not only provide a step-by-step guide to have these mouthwatering desserts ready in less than an hour but also offer a variety of our preferred cake toppings. These individual flourless cakes are bound to become a beloved crowd-pleaser in no time.
Our flourless chocolate cake recipe calls for turbinado sugar over white sugar as it melts easily while caramelizing within the batter to create an amazing flavor. If unable to find at your local store or in a pinch with only white sugar at home, substitute 1:1 by using 1/4 cup white sugar instead.
Looking for more recipes that are great to serve for any occasion? Check out our collection of Potluck Crockpot Recipes, our Caramelized Sweet Onion Dip served with fresh veggies or Instant Pot Frozen Chicken Wings paired with Velveeta Cheese Sauce Dip.
Ingredients
- 8 oz semi-sweet chocolate chips check for gluten free
- 1/2 cup packed brown sugar
- 1/4 cup turbinado sugar
- 1/4 cup hot strong coffee
- 8 ounces butter, cut into chunks
- 1 tablespoon unsweetened cocoa powder check for gluten free
- 4 large eggs, room temperature
- 1 teaspoon vanilla check for gluten free
How To Make Flourless Chocolate Cake
Preheat oven to 350 degrees the prep the baking dishes by spraying ramekins with non-stick cooking spray or swirling melted butter in the bottom then dusting with cocoa powder.
Add chocolate and sugar to the blender
Place chocolate chips, brown sugar and turbinado sugar into the food processor or blender. Pulse until chocolate and sugar are blended into an even, sandy-like texture.
Add the rest of the ingredients
Add hot coffee and pulse until sugar/chocolate mixture is melted. Add butter chunks and cocoa powder then continue to pulse until blended. Add eggs and vanilla then process until smooth and creamy.
Place ramekins onto a baking sheet
Place the ramekins onto a baking sheet then pour the batter into the prepared ramekins. The baking sheet helps to easily transfer the ramekins in and out of the oven while catching any spillage.
Bake
Bake on center oven rack 55-65 minutes or until toothpick comes out clean. Let the cakes cool completely on a wire rack. The cakes will puff up when baking then crack and deflate as they cool.
Serve
Serve in the ramekins or turn onto a plate.
Toppings Suggestions
Topping these individual chocolate desserts is the best part of creating this recipe. If planning to serve at your next event, create a toppings bar by offering a variety of options for your guests. Here are a few must-trys!
- Whipped cream
- Powdered sugar
- Frosting
- Boiled Icing
- Caramel sauce with flakey sea salt
- White chocolate
- Vanilla ice cream with sprinkles
- Fresh blueberries, dark cherries, strawberries or raspberries
Recipe Tips and Tricks
- High-Quality Chocolate: Use high-quality semi-sweet chocolate chips for the best flavor. The quality of your chocolate will greatly impact the final taste of the cakes.
- Room Temperature Eggs: Make sure your eggs are at room temperature. This helps with proper blending and results in a smoother batter.
- Hot Coffee: The hot coffee not only enhances the chocolate flavor but also helps melt the chocolate and sugar mixture. Use strong coffee for a richer taste.
- Blending Technique: Pulse the ingredients in your blender or food processor in stages. Start with the chocolate and sugar, then add the hot coffee, followed by the butter, cocoa powder, eggs, and vanilla. This stepwise blending ensures even mixing.
- Baking Time: Keep a close eye on the cakes as they bake. Oven temperatures can vary, so use the toothpick test to determine doneness. The cakes should be slightly firm to the touch and a toothpick should come out with a few moist crumbs, but not wet batter.
- Cooling: Allow the cakes to cool completely on a wire rack. This helps them set and firm up. Do not rush this step, as the cakes will continue to cook slightly as they cool.
- Variations: Get creative with toppings. Try dusting the cakes with powdered sugar, adding a dollop of whipped cream, drizzling with chocolate ganache, or serving with a scoop of vanilla ice cream.
- Portion Control: If you have different sizes of ramekins, adjust the baking time accordingly. Smaller ramekins may cook faster, so keep an eye on them to avoid overcooking.
- Make-Ahead: These mini cakes can be prepared in advance and reheated in the oven before serving. This is convenient for dinner parties.
Frequently Asked Questions
Easily make these miniature cakes in a muffin tin if ramekins are not available. While we prefer ramekins as they make the perfect individual portions, they are not required. After baked and cooled, turn the cakes onto a plate from the muffin tin and serve on individual plates.
Easy to make ahead, this recipe can be baked up to 3 days in advance. The perfect recipe if preparing a large spread of recipes and need space in the oven on the day of your event.
The coffee is definitely not an ingredient you want to omit as the batter needs liquid. We know everyone has a different acceptance level when it comes to coffee. While some love the taste, others steer away. With only 1/4 cup of coffee needed for this recipe, the flavor is masked by the chocolate chips and cocoa powder. Without seeing the ingredient list, your guests will likely not even realize this recipe is made with coffee.
Storage Instructions
To store your Mini Flourless Chocolate Cakes, first, ensure they have cooled to room temperature. If you plan to enjoy them within a day or two, simply cover the ramekins with plastic wrap or aluminum foil and keep them at room temperature.
However, for longer storage, it’s advisable to refrigerate the cakes. Place the covered ramekins in the refrigerator for up to 3-4 days. When ready to serve, you can gently reheat them in the oven at a low temperature.
Alternatively, you can freeze the cakes by removing them from the ramekins, wrapping them individually in plastic wrap, and placing them in an airtight container or freezer bag. Frozen cakes can be stored for up to 2-3 months. When you want to enjoy them, thaw them in the refrigerator, then reheat as needed.
More Gluten-Free Desserts
- Gluten-Free Apple Cake
- Gluten-Free Lemon Bars
- Bundt Cake (Gluten-Free)
- Gluten-Free Impossible Pumpkin Pie
- Gluten-Free Pecan Pie
- Air Fryer Baked Apples (Gluten-Free)
- Gluten-Free Pumpkin Bars
- Gluten-Free Pumpkin Roll
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Mini Flourless Chocolate Cake Recipe
Equipment
- 8 small ramekins
- Food processor or blender
- non stick cooking spray ✅
Ingredients
- 8 oz semi-sweet chocolate chips ✅
- 1/2 cup packed brown sugar
- 1/4 cup turbinado sugar
- 1/4 cup hot strong coffee
- 8 ounces butter, cut into chunks
- 1 tablespoon unsweetened cocoa powder ✅
- 4 large eggs, room temperature
- 1 teaspoon vanilla ✅
Instructions
- Preheat the oven and prep the baking dishes. Preheat oven to 350 degrees. Spray ramekins with non-stick cooking spray.
- Add chocolate and sugar to the blender. Place chocolate chips and sugar into the food processor or blender. Pulse until chocolate and sugar are blended into an even, sandy-like texture.8 oz semi-sweet chocolate chips, 1/2 cup packed brown sugar, 1/4 cup turbinado sugar
- Add the rest of the ingredients. Add hot coffee and pulse until sugar/chocolate mixture is melted. Add butter chunks and cocoa powder. Pulse until blended. Add eggs and vanilla. Process until smooth and creamy. Pour into the prepared ramekins.1/4 cup hot strong coffee, 8 ounces butter, cut into chunks, 1 tablespoon unsweetened cocoa powder, 4 large eggs, room temperature, 1 teaspoon vanilla
- Place ramekins onto a baking sheet. Place the ramekins onto a baking sheet then pour the batter into the prepared ramekins.
- ⭐️Bake. Bake on center rack for 55-65 minutes or until toothpick comes out clean. The cakes will puff up and crack and deflate as it cools. Let cool completely on a wire rack.
- Serve. Serve in the ramekins dusted with powdered sugar or frosting or turn them out onto plates drizzled with icing.
Notes
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Tara | Treble in the Kitchen says
This sounds like a great valentine’s day dessert!! 🙂
Jodi Danen says
Oh, that is a great idea! An excuse to make it again:)