Baked Goods and Desserts

Mini Flourless Chocolate Cakes

30 mins

Mini Flourless Chocolate Cakes |

Whenever anyone asks me for a Valentine’s dessert recipe recommendation, my first response has always been this flourless chocolate cake. I posted it on the blog years ago, but it is still one of my all-time favs — partly because it’s easy to make and only calls for three ingredients, and party because it is chocolatey chocolicious chocotastic chocolightful heaven.

But alas, any of my friends will tell you that while I like chocolate, I only like a little of it. Call me crazy, but it has always been so rich to me that I’m happily satisfied after a bite or two. (Here is where my mom reads this and sighs.) But alas, when I was recently reorganizing my kitchen and was putting away my favorite mini cheesecake pan, the idea occurred to me — mini flourless chocolate cakes!

Brilliant? Brilliant.

It’s basically the exact same recipe, but bite-sized and topped with some whipped cream and sprinkles. Just because. 🙂

If you want another fun twist, my friend Sara mentioned that she recently made her flourless chocolate cake with orange dark chocolate bars – yum! Or you could add in a little cinnamon and chili for a mayan chocolate twist. Or mix in some extra sea salt. Or, you could just go with the classic recipe. Either way, I think this bite-sized version of flourless chocolate cake is definitely my new favorite way to enjoy this recipe. Enjoy!

Mini Flourless Chocolate Cakes |

Yield: About 12 mini cakes

Mini Flourless Chocolate Cakes

Flourless chocolate cake goes bite-sized!


  • 4 large eggs, cold
  • 8 oz. chocolate (semisweet or bittersweet), coarsely chopped
  • 1/2 cup (1 stick) butter, cut into 16 pieces
  • 3 cups whipped cream
  • sprinkles for topping (optional)


Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees. Grease a mini cheesecake pan liberally with cooking spray.

In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).

Meanwhile, melt the chocolate and butter together. You can either do this on the stove (by placing the chocolate and butter in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm – about 115 degrees on an instant-read thermometer – stirring occasionally). Or you can do this in the microwave (by heating the chocolate in a microwave-safe bowl at 50% power for 2 minutes, then stirring, the adding the butter, and continuing to heat at 50% power and stir in 1-minute intervals until the mixture is well-melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is streak-free and smooth.

Scrape the batter into the mini cheesecake pans, filling each cup about 2/3 full. (I used about 5 tablespoons of batter per cake.) Bake until the cakes have risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140? F, 14-18 minutes. Remove the pan and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cakse can be refrigerated for up to 4 days.)

To serve, carefully remove the mini cheesecakes from their cups, and top with whipped cream. Garnish with sprinkles if desired.

Mini Flourless Chocolate Cakes |

Mini Flourless Chocolate Cakes |

Mini Flourless Chocolate Cakes |

Mini Flourless Chocolate Cakes |

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About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • Those are the cutest chocolatey cakes ever! I have to admit…I am with your mom on this one 🙂 Give me chocolate to eat all day long and I am a happy girl!

  • These are so cute. I’ve been wanting to try a flourless chocolate cake for some time, and I think you just motivated me to get on it!

  • I keep telling myself I’m going to try flourless cake and never get around to it! I kinda like the mini version. 🙂 I want one (or two!) right now. You know I’m all about those sprinkles too Ali! These are gorgeous and so fun!

  • Deelicious, I’ve been looking for a pan to give that shape so I could make Thomas Keller’s chocolate bouchons. Thanks!!

  • These are SO cute! Flourless chocolate cake is so amazing, and the mini-version is even better, I think. Love the sprinkles!

  • Love this idea and love how few ingredients the recipe has. I bet the chocolate quotient is nice an intense! Pinned!

  • Very cute!! I can’t believe these are flourless… I would attack the entire batch, but that’s just me. 😉

  • Oh yum these look delicious and I love the short ingredients list too. Your photos are absolutely stunning too!

  • I found you on pinterest and now I’m obsessed with your blog! I love your pictures and you have great recipe ideas!
    I must try this mini flourless chocolate cake!!! Question…do you have to use the mini cheesecake pan for this recipe? Would it work with a mini muffin pan?

    Runner Girl — February 9th, 2014 @ 4:12 pm
    I made these today with muffin tins and it made 12 perfectly sized little cakes…so yummy. I sprinkled them with powdered sugar and will serve them with marionberries drizzled over. I LOVE THIS RECIPE. Three ingredients I always have on hand. Thank you for sharing!

  • I hope you can help me with my goof-up. I made these, and they are delicious: light, fluffy, melt in your mouth bliss of chocolate. I left off the whipped cream and sprinkles but did add 1/2 cup of sugar to the eggs after they were whipped.
    BUT, although they rose with the initial baking, they sank upon cooling. They were not tall with straight sides and top like yours. And the crackly tops just floated off with the slightest breath on them.
    I will make them again even with the less than stellar appearance because they are yummy. But any suggestions as to how I can get them to be prettier would be so helpful.

    Ali — July 22nd, 2014 @ 3:41 am
    Hi Charm,
    Hmmm, a little sinking can be normal with flourless cakes. If you bake them in a water bath, that will definitely help. But otherwise, I’m not quite sure having not tried baking this recipe with the extra sugar.

  • Hello, I am looking and salivating over your flourless mini chocolate cakes. I gave up grains and sugar some time back, and thes are perfect, and low carb as well. My question is, are these meant to have no sweetener in them? Not even in the whipped cream? Just wondering if it was mistakenly not listed, or intentionally not meant to be there, because it is not needed. Thank you.

    Ali — July 18th, 2014 @ 5:07 pm
    Correct — these cakes are a little more bitter. So the sweetener just comes from the sweetness in the semisweet or bittersweet chocolate. You can top them with whipped cream if desired, though. 🙂

  • We made these delights for Valentine’s Day, served with Cool Whip (had no heavy cream, to make fresh whipped cream) and sliced, macerated strawberries. We used semi sweet chocolate and melted the chocolate using the microwave method. The key was to whisk the eggs as per the recipe. The batter measured perfectly for our 12 mini cheesecake pan. If you eat them same day at room temperature, they taste light and moist and if you leave them in the fridge overnight, they taste rich and dense, either way they tasted amazing. Ali, thank you for posting a simply great recipe. We will definitely be using this recipe a lot.

  • can i make these as mini cupcakes in little mini papers??

    Ali — July 18th, 2014 @ 3:37 pm
    I have not tried that, but believe you could. The baking time will just need to be a little less since mini cupcake tins are smaller than the pan shown here.

  • I made these over the weekend for my cousin’s graduation party– his sister has a wheat allergy, so I always look for desserts that everyone can eat– and they were a huge hit. I made them in a regular cupcake pan with paper liners and topped them with a whipped vanilla buttercream, and they were gone almost as soon as the desserts were set out.
    They did sink a bit, which I had expected with flourless cakes, but the texture was perfect. Firm enough to handle, but melted in your mouth and intensely chocolatey. This is definitely a recipe I’ll make again.

  • I just made this, I used 77% cocoa chocolate and used 30ml pans, I baked for 10mins, school was probably too long. The mixture separated and I think they will probably not be sweet enough, I had planned to serve with a sprinkle of icing sugar but suspect that cream will be required. 
    I not sure if I did something wrong, but thought it was worth posting my outcome! 

    Hayley @ Gimme Some Oven — April 5th, 2016 @ 9:55 am
    Hmmm, we haven’t had this happen, so we’re not sure what could have gone wrong. 🙁 Do you live at a really high elevation? We’re so sorry this didn’t work out for you! 🙁

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