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    Home » Recipe Archive » Cakes & Cupcakes

    Published: Feb 12, 2022 · Modified: Jan 27, 2023 by Sloane · This post may contain affiliate links · 9 Comments

    Mini Flourless Chocolate Cake

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    A mini flourless chocolate cake that's ultra chocolatey, fudgy, and over the top decadent. The perfect dessert for a special occasion!

    mini flourless chocolate cake cut into 6 slices.

    This is no ordinary cake. It's a chocolate soufflé-like cake that rises in the oven thanks to the meringue, and then falls to form this dense, fudgy chocolate cake with a thick crackle top as it cools. The contrast in texture from the meringue crackle top and the fudgy center are enough to make you swoon the minute you take one bite. Though it is extremely easy to whip up, it's decadent enough to make for any special occasion!

    For more chocolate cake recipes, try Chocolate Tiramisu Cake, Chocolate Fudge Cake, Chocolate Espresso Cake, and Chocolate Sour Cream Pound Cake.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • FAQ
    • Baking in Grams
    • Other cake recipes you'll love
    • 💬 Reviews
    up close shot of slice of flourless chocolate cake to show fudgy interior.

    Ingredient Notes

    ingredients for mini flourless chocolate cake.
    • Chocolate
    • Butter
    • Cocoa Powder
    • Espresso Powder
    • Vanilla
    • Eggs
    • Sugar

    Step by Step Instructions

    Though this cake seems fancy and complicated, all you really need to make it is a couple glass bowls, a pot of simmering water, a whisk, an electric hand-mixer, and a rubber spatula. Follow these simple steps and you'll have an indulgent dessert in no time!

    cocoa powder added to melted chocolate, butter mixture in glass bowl.
    STEP 1
    meringue beat to stiff peaks in glass bowl.
    STEP 2

    STEP 1: Melt the chocolate & butter, then add dry ingredients. In a medium size bowl, add the chocolate and butter and place over a pot of simmering water. Stir frequently until fully melted and smooth. Once the chocolate, butter mixture is melted, remove the bowl and whisk in the cocoa powder, espresso powder, and vanilla. Set aside to cool.

    STEP 2: Make the meringue. Meanwhile, in a separate medium size bowl, beat the egg whites until foamy, then gradually add in the sugar. Continue beating until stiff peaks form. 

    egg yolk added to chocolate mixture in glass bowl.
    STEP 3
    meringue being folded into cake batter.
    STEP 4

    STEP 3: Mix in the egg yolks. Once the chocolate mixture has cooled, whisk in the egg yolks one at a time until fully combined. 

    STEP 4: Fold in the meringue. Lastly, gently fold in the meringue in 3 additions, careful not to over-mix, but mix just enough so there are no steaks of meringue left. 

    cake batter in pan.
    STEP 5
    flourless chocolate cake for two with powdered sugar.
    STEP 6

    STEP 5: Bake. Gently pour the batter into the prepared cake pan and smooth out the top. Bake the cake for about 40 minutes or until it has risen up like a soufflé, formed cracks on the top, and has a very slight wobble. 

    STEP 6: Serve. Allow the cake to cool completely in the pan. As it cools it will fall and form more cracks. Gently remove the cake, then sprinkle with powdered sugar and enjoy!

    FAQ

    Can this flourless chocolate cake be made ahead of time?

    Yes! Since this cake is best eaten the day it is made, you might want to consider making it ahead of time. Follow the instructions all the way through to pouring the batter in the cake pan. Then, cover tightly with plastic wrap and chill in the fridge for a few hours or until ready to bake.

    The best chocolate for baking flourless chocolate cake:

    Since chocolate is the most important ingredient in this cake recipe, it is important to use a high-quality brand of semi-sweet or bittersweet chocolate. I used a combination of Guittard's semi-sweet and bittersweet chocolate.

    Why is this cake baked at a high temperature?

    This cake is baked at 375 degrees F so it will rise quickly and form that beautiful & delicious thick crackle top!

    Why did my cake sink after I took it out of the oven?

    This is normal! This cake relies on just whipped egg whites to help it rise in the oven, but as it cools it falls to form this dense, fudgy chocolate cake with a thick crackle top.

    chocolate souffle cake with bite taken out of one slice.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    Other cake recipes you'll love

    • chocolate malt cake cut into squares on parchment paper.
      Dark Chocolate Malt Snack Cake
    • Coconut Cupcakes with Coconut Cream Cheese Frosting
    • slice of chocolate tiramisu cake on plate with fork.
      Chocolate Tiramisu Cake
    • slice of chocolate fudge cake on stack of white plates
      Ultimate Chocolate Fudge Cake

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    mini flourless chocolate cake cut into 6 slices
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    Mini Flourless Chocolate Cake

    A mini flourless chocolate cake that's ultra chocolatey, fudgy, and over the top decadent. The perfect dessert for a special occasion! 
    Prep Time 45 minutes mins
    Cook Time 40 minutes mins
    Servings1 6-inch cake
    Coursecake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Ingredients

    • 155 g 5.5 oz high-quality chocolate (semi-sweet or bittersweet)
    • 75 g 5 ½ tablespoon salted butter
    • 11 g 1 ½ tablespoon dutch process cocoa powder
    • 1 teaspoon espresso powder
    • 1 teaspoon vanilla
    • 3 eggs, separated
    • 100 g ½ cup granulated sugar
    • powdered sugar for dusting

    Instructions

    • Preheat the oven to 375 degrees F and line a 6-inch cake pan with parchment paper, leaving the edges hanging over the sides for easy removal. 
    • In a medium size bowl, add the chocolate and butter and place over a pot of simmering water. Stir frequently until fully melted and smooth. 
    • Once the chocolate, butter mixture is melted, remove the bowl and whisk in the cocoa powder, espresso powder, and vanilla. Set aside to cool.
    • Meanwhile, in a separate medium size bowl, beat the egg whites until foamy, then gradually add in the sugar. Continue beating until stiff peaks form. 
    • Once the chocolate mixture has cooled, whisk in the egg yolks one at a time until fully combined. 
    • Lastly, gently fold in the meringue in 3 additions, careful not to over-mix, but mix just enough so there are no steaks of meringue left. 
    • Gently pour the batter into the prepared cake pan and smooth out the top. 
    • Bake the cake for about 40 minutes or until it has risen up like a soufflé, formed cracks on the top, and has a very slight wobble. 
    • Allow the cake to cool completely in the pan. As it cools it will fall and form more cracks. 
    • Gently remove the cake, then sprinkle with powdered sugar and enjoy!
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
    « Red Velvet Bundt Cake
    Espresso Chocolate Chip Cookies »

    Reader Interactions

    Comments

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      Recipe Rating




    1. Maria says

      March 31, 2023 at 8:29 am

      Hi what is the measurement for 100 grams of sugar?

      Reply
      • Sloane says

        March 31, 2023 at 9:00 am

        Hi Maria,
        Thanks for catching that! 100g of sugar is 1/2 cup. It's written in the recipe card now 🙂

        Reply
    2. Nicki says

      August 21, 2022 at 2:53 pm

      This cake is absolutely amazing!! It isn't super difficult to make, and it doesn't take a lot of ingredients. I will definitely be making this again.

      ★★★★★

      Reply
    3. Becca says

      July 02, 2022 at 4:47 pm

      This cake is so decadent and easy to make! It takes next to no time to prepare and the steps are super easy to follow. Definitely make this if you want to impress some dinner guests!!

      ★★★★★

      Reply
    4. Michelle Ficklin says

      April 19, 2022 at 12:33 pm

      If you made the batter in advance and put it in the fridge, would you need to bring out and have it come to room temp before baking, or add additional baking time if you go directly from the fridge to heated oven?

      Reply
      • Sloane says

        April 20, 2022 at 1:43 pm

        I have not tested it this way, so I'm not positive - but I believe you can bake it straight from the fridge with the same baking time. However, the batter will not remain stable for more than a few hours in the fridge, so I do not recommend making it too far in advance.

        Reply
    5. Kylie says

      March 06, 2022 at 10:36 am

      This cake is just phenomenal. So easy and decadent

      ★★★★★

      Reply
    6. Mandira Ravindranath says

      February 16, 2022 at 10:24 am

      Just wanted to ask a question regarding the calories. The recipe says 403 per one slice- how many slices do we assume for the calculation?

      Reply
      • Sloane says

        February 17, 2022 at 10:02 pm

        There are 6 slices of cake, but of course you can cut bigger or smaller servings!

        Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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