Recipes and Cooking Mini Flourless Chocolate Cakes 4.0 (27) 3 Reviews Inspired by one of the most popular restaurant desserts of all time, this Mini Flourless Chocolate Cake recipe is one of the most decadent gluten-free desserts you'll ever dig into. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 8, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Cool Time: 40 mins Bake Time: 20 mins Stand Time: 5 mins Total Time: 1 hrs 20 mins Servings: 9 Jump to Nutrition Facts Ingredients Cocoa powder 5 eggs 1 cup sugar 1 cup unsalted butter, softened and cut up (no substitutes) ⅓ cup Kahlua® or coffee liqueur 6 ounce good-quality bittersweet chocolate, melted 1 teaspoon vanilla ⅓ cup whipping cream 3 ounce good-quality bittersweet chocolate, chopped Unsweetened whipped cream (optional) Fresh raspberries, for garnish Directions Preheat oven to 350°F. If you wish to unmold the cakes, grease nine 6-ounce custard cups. Line bottoms of cups with waxed paper. Grease the waxed paper. Dust the inside of the cups with cocoa powder. In a large bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 to 7 minutes or until thick. Reduce speed to medium; beat in butter and liqueur until blended. (Batter may look curdled, which is okay.) Beat in 6 ounces melted chocolate and vanilla until well combined. Pour 1/2 cup batter into each cup. Bake 20 to 25 minutes, just until set. Cool cakes on a wire rack 30 minutes. Meanwhile, for ganache, in a small saucepan bring 1/3 cup whipping cream just to boiling. Remove from heat. Add 3 ounces chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes. Serve cakes warm in the custard cups or gently unmold, keeping upright. Top with unsweetened whipped cream, raspberries, and chocolate ganache, if desired. Rate it Print Nutrition Facts (per serving) 516 Calories 37g Fat 42g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 516 % Daily Value * Total Fat 37g 47% Saturated Fat 22g 110% Cholesterol 171mg 57% Sodium 47mg 2% Total Carbohydrate 42g 15% Total Sugars 37g Protein 6g Vitamin C 1.2mg 6% Calcium 40.4mg 3% Iron 2.5mg 14% Potassium 219mg 5% Folate, total 16.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.