This tasty gluten-free flourless chocolate mini cakes recipe is super-simple to make, and oh so good.
- 8 tablespoons (1 stick) unsalted butter, plus 2 teaspoons butter, at room temperature, for greasing custard cups
- 8 oz semisweet chocolate chips
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Confectioners’ sugar, ice cream, berries, or whipped cream for topping
Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons of butter. Place these on a baking sheet and set them aside.
Place the 8 tablespoons of butter and the chocolate chips in a heavy saucepan over low heat. Heat, stirring until the chocolate has melted, 3-4 minutes, then remove it from the heat.
Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat with an electric mixer on medium-high speed until the eggs are frothy and have almost doubled in size, about 4 minutes.
Add the chocolate mixture a little at a time, beating continuously on low speed or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.
Divide the batter among the prepared custard cups, spooning about 3/4 cup into each. Put the baking sheet with the cups in the oven.
Bake the cakes until they have risen and the edges are set ,12-15 minutes. (Because the inside of these cakes should have a pudding-like consistency, be careful not to cook them too long.)
Remove the cakes from the oven and let them cool for 10 minutes.
To serve, run a knife around the edge of each cake and turn it out onto a dessert plate. Add whatever topping you choose, or leave plain. Either way, they are delicious.
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I wish you well.