Mini Flourless Chocolate Cake is perfect to serve at dinner 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!
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
CCK 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.