Mini Flourless Chocolate Cakes

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Rated 4 stars out of 5
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Total Time:
9 hr 25 min
Prep
40 min
Inactive
8 hr 0 min
Cook
45 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons, softened
  • 1/4 cup sugar
  • 1/2 pound semisweet chocolate, coarsely chopped
  • 3 tablespoons amaretto
  • 4 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Raspberry Coulis, recipe follows
  • Confectioners' sugar, for decorating
  • 1/2 cup fresh raspberries
  • 1/2 cup toasted almond slivers
  • Fresh mint sprigs, for garnish

Directions

Preheat oven to 325 degrees F.

Using 2 tablespoons of the softened butter, grease 6 (1/2 cup) ramekins. Sprinkle 1 teaspoon of the sugar into each ramekin and shake to coat the bottom and sides of each, evenly. Place the ramekins in a 9 by 13-inch baking dish and set aside. Bring a medium saucepan of water to a simmer.

Combine the chocolate, remaining butter and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the chocolate, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile, combine the eggs, remaining sugar, the vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture with a rubber spatula. Repeat this process 2 more times-until all of the egg mixture has been folded into the chocolate.

Divide the batter evenly between the prepared ramekins and add enough water to the baking dish to come halfway up the sides of each ramekin. Bake until the cakes have risen slightly and the edges are just beginning to set, about 20 minutes. Remove the ramekins from the baking dish and cool slightly. Use a dull knife or butter knife to gently loosen the cakes from the edges of the ramekin. Invert each cake onto a plate and invert the cakes again (so that the tops face upwards) onto a baking sheet or serving tray. Cool to room temperature. Cover and refrigerate overnight.

Remove the ramekins from the refrigerator about 30 minutes before serving. Spoon Raspberry Coulis onto individual dessert plates and carefully transfer the cakes to each plate. Garnish with confectioners' sugar, fresh raspberries, toasted almonds and fresh mint.

Raspberry Coulis:

  • 2 cups raspberries (about 12 ounces), rinsed
  • 3/4 cup Simple Syrup, recipe follows
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to 1 month.)

Yield: 2 cups

Simple Syrup:

  • 1/4 cup sugar
  • 1/4 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.)

Yield: about 1/2 cup

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Newest Ratings and Reviews

Read all 10 reviews

  • 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.

    people found this review Helpful.
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