Name: Mini Flourless Chocolate Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 155 grams high-quality chocolate; 75 grams salted butter; 11 grams Dutch-processed cocoa powder; 1 tsp espresso powder; 1 tsp vanilla; 3 eggs; 100 grams granulated sugar; powdered sugar

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Mini Flourless Chocolate Cake

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Ingredients

Warning0 allergens identified

Instructions

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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!

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Tips & Tricks (5)

Separate and Room Temperature Eggs 🥚
Bring eggs to room temperature before separating—they'll whip into a more voluminous meringue, creating that signature rise and crackle top essential to this cake's texture.
Bloom Your Espresso Powder ☕
Dissolve the espresso powder in warm melted chocolate rather than dry mixing it in; this intensifies the chocolate flavor without adding liquid and ensures even distribution.
Master the Meringue Fold 🫧
Fold the meringue into the chocolate base gently using a rubber spatula with a bottom-to-top motion, being careful not to deflate it—this preserves the air bubbles needed for the soufflé rise and crackle.
Don't Overbake—Trust the Jiggle 🍫
Remove cakes when the centers still have a slight jiggle (about ½ inch) when you gently shake the pan; they'll continue cooking as they cool, creating the perfect fudgy center instead of a dry cake.
Cool Completely Before Serving ❄️
Allow the cakes to cool to room temperature and ideally chill for at least 2 hours; this sets the crackle top and firms the fudgy center so slices hold their shape beautifully.