Mini Flourless Chocolate Cake is perfect to serve at dinner parties, birthday parties or dessert any night of the week. Made with chocolate chips, eggs, hot coffee, and vanilla in a food processor or blender this simple dessert comes together easily. Gluten-free and kid-approved!
With a single batch making 8 mini cakes, simply adjust based on the size of your crowd. Not only do we share step by step directions to have this dessert served in under an hour, but all of our favorite cake toppings too! These individual chocolate desserts will quickly become everyone’s favorite dessert.
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.
Gather the equipment and ingredients to get started on this dessert today!
Our chocolate ramekin dessert 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.
Equipment
- 8 small ramekins
- Food processor or blender
- measuring cups and spoons
- baking pan
- non-stick cooking spray check for gluten-free
- wire rack
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
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 For Mini Cakes
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
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.
More Gluten-Free Dessert Recipes
Just because you or your guests is following a gluten-free lifestyle, doesn’t mean you should have to skip dessert! Here are our top celiac safe picks anytime we are craving a sweet treat.
- 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
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
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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:)