January 10, 2013

Mini Flourless Chocolate Cakes

I made these cakes for my daughter's first birthday party and everyone loved them! They are super rich and chocolaty. The original recipe called for frosting as well (I used a Chocolate Buttercream instead), but they didn't need it. The frosting actually takes away from the flavor of the cake. They are best completely cooled (or chilled) and dusted with cocoa powder or powdered sugar. Enjoy!   

6 eggs, room temperature
1/2 cup granulated sugar
2 cups semi-sweet or bittersweet (or a combo) chocolate chips
5 ounces butter

Preheat the oven to 350.

Melt the chocolate and the butter together over very low heat. Set aside to cool slightly. 

While that’s melting, whip the eggs with a mixer at high speed until they start to become thick and pale, then add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony (this takes a little while - be patient it is worth the wait).

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.

Pour batter into mini-muffin tins that have been lined with paper cups. Bake for 9-11 minutes or just until set and let cool in the tins for another 10 minutes before gently popping them out of the tin.

Makes approximately 36-40 mini-cakes, 18 cupcake-size cakes, or 2-regular round cakes. 

Adapted from:

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