Don’t let the “flourless” in these Flourless Chocolate Cake Bites scare you away like it almost did us! These little, rich, and chocolatey delights are purely divine. Let’s break it down for you… the moist cakes are warm and sweet, and you can’t even tell they’re missing any flour. We love that they’re served in individual cups, making sharing more fun! Each dreamy dish is topped with some rich whipped cream, sprinkles of fresh raspberries, and a smother of some homemade chocolate ganache, which really makes this treat feel so luxurious. Are you convinced now? Flourless Chocolate Cake Bites will certainly be your new favorite dessert!
Ingredients
For the cakes:
- cocoa powder, to taste, for dusting the cups
- 5 eggs
- 1 cup sugar
- 1 cup unsalted butter, softened and cut into pieces
- 1/3 cup coffee liqueur, such as Kahlúa®
- 6 ounces 70% cacao bittersweet chocolate, melted
- 1 teaspoon vanilla
- unsweetened whipped cream, optional, to taste, for serving
- fresh raspberries, to taste, for garnish
For the ganache:
- 1/3 cup whipping cream
- 3 ounces 70% cacao bittersweet chocolate, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease nine 6-ounce, oven-safe custard cups. Line the bottoms with waxed paper then grease them. Dust the insides with the cocoa powder.
Step 3 –In a large bowl, add the eggs and the sugar and use an electric mixer on high speed to beat until it thickens, about 5-7 minutes.
Step 4 –Reduce the mixer speed to medium, then beat the butter and the coffee liqueur into the butter mixture until blended. It is okay for the batter to look curdled.
Step 5 –Add 6 ounces of the melted chocolate and the vanilla to the batter and beat until well-combined.
Step 6 –Pour 1/2 cup of the batter into each of the prepared custard cups.
Step 7 –Bake the cakes until they are just set, about 20-25 minutes.
Step 8 –Let the cakes cool on a wire rack for 30 minutes.
Step 9 –While the cakes are cooling, in a small saucepan, bring the whipping cream just to a boil, then transfer from the heat.
Step 10 –Add the remaining chopped chocolate to the whipping cream and let it stand, do not stir, for 5 minutes.
Step 11 –Stir the ganache mixture until it is smooth.
Step 12 –Let the ganache cool for 10 minutes.
Step 13 –Serve the cakes warm, topped with the ganache, the whipped cream, and the raspberries.
