An easy Mini Flourless Chocolate Cake recipe, made with only 5 ingredients! Baked in ramekins to create perfect portions, these individual flourless chocolate cakes are unbelievably light & fudgy all at once. Serve with toppings like salted caramel, fresh whipped cream, & raspberries for an equally stunning & decadent dessert perfect for date night, Valentine’s Day, Galentine’s Day, or whenever a chocolate craving strikes!

Ingredients

• Nonstick cooking spray
• 8 ounces bittersweet chocolate, chopped
• ½ cup (1 stick) unsalted butter
• 4 large eggs
• ⅓ cup granulated sugar
• ¼ teaspoon kosher salt
• Optional: 2 teaspoons instant coffee granules (see Recipe Notes)
• For serving, as desired: freshly whipped cream, salted caramel, crushed freeze-dried raspberries, flaky sea salt, fresh berries, ice cream, etc.

Instructions

• Prep: Preheat the oven to 350 degrees F, ensuring an oven rack is positioned in the center of the oven. Generously spray four 8-ounce ramekins with nonstick cooking spray, place on a small baking sheet, & set aside.
• Melt the chocolate: Place the chopped chocolate & butter in a medium microwave-safe bowl. Microwave in 30-second intervals for 2-3 minutes, mixing well with a rubber spatula between intervals, until the chocolate is totally melted & smooth.
• Make the flourless chocolate cake batter: Place the eggs, sugar, & salt in a large mixing bowl. Using an electric mixer, beat the mixture together until the eggs are pale yellow & the sugar is dissolved – this takes 2-3 minutes, so be patient & keep mixing! Temper the egg mixture by using a spatula to carefully fold in about ¼ cup of the warm, melted chocolate, working quickly to ensure the eggs do not scramble. Once combined, gently fold in the remaining chocolate. It’s important to stir carefully to avoid deflating the volume in the egg mixture – this is what helps give the mini flourless chocolate cakes their light, airy texture.
• Bake the mini flourless chocolate cakes: Pour the batter into the prepared ramekins. Transfer to the oven & bake for 20-25 minutes, or until the edges begin to pull away from the ramekins & the tops are set. Remove from the oven & allow to cool slightly.
• Serve: Run a knife around the edges of the cake to loosen it from the ramekin, then carefully turn the cakes out onto a plate for serving. Serve as desired, topped with berries, ice cream, whipped cream, or whatever you happen to be craving. Enjoy!

Recipe from Plays well with butter