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Mini Flourless Chocolate Cakes Recipe

Mini Flourless Chocolate Cakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on February 14, 2013

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    OMG! This recipe is delicious! My friends could not say enough good things about it. Cooking time was dead on...20 minutes in their water bath and immediately removed from water bath to cool slightly before unmolding and chilling. Because there is not a lot of weight to the individual cakes unmolding was a bit tricky. Next time I will put some parchment in the mold before buttering and sugaring them. Can't wait to make this recipe again and again.

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  • on February 12, 2012

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    I agree! This was a total flop and waste of $ for ingredients. I even used simmering hot water to fill around the ramekins in the 13X9 pan. After baking for 20 mins it was pure liquid. I put back into the oven for 10 more mins still liquid. Total cook time of 40 mins and I got a liquid mess. :( Boo.

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  • on February 15, 2011

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    This is a fantastic recipe and great for the gluten free! I cooked it a bit longer than the recipe instructed, about 30 min total baking time. I didn't make the coulis, just served with fresh raspberries and a sprinkling of powdered sugar.

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  • on October 02, 2010

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    This was a total flop...It says 45 min cook time but in the body of the recipe it says to bake 20 minutes. This is what I did. Followed directions to the letter, turned the first cake out and it spread all over the plate (it was completely liquid. I heat the oven again, baked another 12 minutes. Only slightly firmer, but again, completely collapsed and spread. Don't know, maybe it's my oven, but this was just a disaster. The "lava" had great flavor, so I wish it would have succeeded.

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  • on November 23, 2008

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    I made this cake for my husband's birthday. Since it is only the two of us, I halved the recipe. I did not make the raspberry coulis but topped them with a little whipped cream and chocolate shavings. He said it was the best birthday cake ever. Very smooth, rich and decadent.

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  • on July 11, 2007

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    I made as regular sized cupcakes and mini cupcakes. The minis sunk a little in the middle, but it worked well as I topped them with whipped cream and raspberry coulis and the others with chocolate ganache and a raspberry. I arranged them in a big box with raspberries. Absolutely gorgeous. Everyone loved them and just thought they'd been bought from a bakery. Huge compliment.

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  • on June 29, 2007

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    Excellent for gluten free diets

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  • on March 30, 2006

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    These were incredibly rich, yet silky and decadent.
    Not for the faint of heart, but very delicious.

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  • on January 30, 2006

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    I made these for a friend who can't have dairy by replacing the butter with margarine. They were fabulous! I can't wait to make them with real butter.

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  • on October 22, 2005

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    The last time I had a flourless brownie, oh, it was sooo long time ago.

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