Mini Flourless Chocolate Cakes

50 6 servings, 1 cake (106 g) each
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6 servings, 1 cake (106 g) each

This is a dense chocolate cake recipe for those who can’t tolerate wheat or gluten. Try our easy Mini Flourless Chocolate Cakes recipe for dessert at your next gathering.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Spray 6 (125-mL) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Combine chocolate and butter in large microwaveable bowl; microwave on HIGH for 2 to 3 min. stirring after every min. or until completely melted.
  • Meanwhile, combine eggs, granulated sugar, almond-flavoured liqueur and vanilla in large bowl and beat with mixer until mixture becomes frothy and almost doubles in volume, about 5 min.
  • Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide the batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
  • Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with icing sugar. Serve warm or at room temperature.

Special Extra

Top each mini flourless chocolate cake with fresh raspberries or sliced strawberries.


  • 6 servings, 1 cake (106 g) each

Nutritional Information

Serving Size 6 servings, 1 cake (106 g) each
Calories 450
% Daily Value
Total fat 31g
Saturated fat 18g
Cholesterol 165mg
Sodium 150mg
Carbohydrate 36g
Dietary fibre 3g
Sugars 32g
Protein 6g
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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