Mini Flourless Chocolate Cakes
Adjust the size of the muffin tins you use as well as the baking times in order to create a more gooey middle or a more cake like texture. These are very versatile and forgiving!
Servings 6
Ingredients
- For the Cake:
- 3/4 Cup bittersweet chocolate or Semi-Sweet chocolate chips
- 1/2 cup butter
- 3/4 cup sugar
- 3 large eggs
- Pinch of Salt - Add this if you use Semi Sweet Chocolate Chips!
- 1 1/2 tsp vanilla extract
- 1/2 cup cocoa powder
- For the Glaze:
- 3/4 cup Semi-Sweet Chocolate Chips
- 3 tablespoons butter
Instructions
- Preheat oven to 375F.
- Line bottoms of muffin tins with parchment paper and lightly grease. Or spray with Baker's Joy Baking Spray.
- In a small, microwave-safe bowl, melt together chocolate chips and butter, stirring with a fork until very smooth.
- Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
- Pour into prepared muffin tins.
- Bake for 17 minutes.
- Allow cakes to cool in the pan for 5 minutes, then run a knife around the edge of the cakes and invert onto a bakers rack.
- Make the glaze:
- Melt the chocolate and butter in the microwave on high in 1 minute increments, stirring with a rubber spatula until smooth.
- Pour the warm glaze over the cooled cakes using an offset spatula to spread the glaze evenly over the edges and around the sides of the cakes.
- Refrigerate the cakes until the glaze is set. Before serving bring the cakes to room temperature.