Gluten-Free Goodness: Mini Flourless Chocolate Cakes

Posted by & filed under espresso, flourless chocolate cake, Gluten-Free Goodness.

It’s official: TRB has landed on Santa’s “Naughty” list for keeping you faithful readers waiting. We’ll skip the part where I grovel for your forgiveness because this next recipe will make the slight delay worthwhile.

If you’re like me, you’ve definitely found yourself staring at those mini-muffin tins in your cupboard countless times, just wondering how to put them to good use, especially when you’re not baking up mini cupcakes. (And, how often do you really do that anyway?) In a society where bigger is (almost) always better, TRB has a tip for you — of the “mini” variety.

The December 2011 issue of Prevention magazine features “Flourless Espresso Choco Gems,” highlighting the fact that each cake contains a mere 98 calories and 3.5 grams of fat. TRB says not only did they “have me at chocolate,” it’s also a great way to (finally) put those mini-muffin tins to good use and easily delight your gluten-free friends. Go ahead and bake up a batch for your next holiday get-together – you won’t be disappointed!

Flourless Espresso Choco Gems
As seen in Prevention magazine and slightly modified by TRB
(Yields 24 cakes)

4 oz. bittersweet chocolate, finely chopped
(TRB used 1/3 of a bag of Ghirardelli’s 60% Cacao Bittersweet Baking Chips)
1 stick unsalted butter
2/3 cup granulated sugar
1 tbsp. vanilla extract
1 tsp. instant espresso powder
3 large eggs
1/2 cup unsweetened cocoa powder
confectioners’ sugar for dusting

1. Preheat the oven to 375 degrees. Spray two mini-muffin tins with cooking spray.

2. Combine chocolate and butter in a glass bowl. Microwave until melted. Whisk in vanilla, espresso powder. Add eggs and stir until combined. Sift in cocoa and whisk until smooth.

3. Using a teaspoon, carefully divide batter among pans, taking care not to overfill the tins. Bake until cakes have risen – about 8-12 minutes.

4. Cool in pans on rack for 10 minutes. Carefully remove cakes and continue to cool. Dust with confectioners’ sugar.

Will you put your mini-muffin tins to the test and try this recipe? Share your experience with us! Post a comment below.

One Response to “Gluten-Free Goodness: Mini Flourless Chocolate Cakes”

  1. Tara

    I just popped these into the oven, and the batter is so rich and delicious!!! (ya ya it has raw eggs, I like to live dangerously! lol) I will post again once I have tasted the finished product! :)


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