Flourless mini chocolate cakes


There is no particular reason as to why I made these, except that I was at home, had the urge to bake and they are chocolate.


Chocolatey they are, moist rich delis-ish-ness. We ate them for afternoon tea with a cup of coffee but I think that they would be amazing warmed and served with vanilla-bean ice cream YUM 🙂


I think I might have to make another batch, and some home made vanilla-bean ice cream. Shop brought ice cream wouldn’t do this chocolatey delis-ish-ness any justice.



  • 200g dark chocolate
  • 160g butter chopped
  • 5 eggs, seperated
  • 11/2 cups (165g) almond meal
  • 3/4 cup (165g) sugar


  • 150g chopped dark chocolate
  • 1/2 cup (125ml) cream


  1. Preheat oven to 170º (340ºF)
  2. Place chocolate and butter in small pan over low heat, stir unit melted and smooth
  3. Allow to cool slightly, then stir in egg yolks, almond meal and 1/2 cup of the sugar
  4. Place egg whites in bowl of electric mixer, whisk until soft peak form, then gradually add the remaining sugar and whisk until glossy
  5. Fold egg white mixture into the chocolate mixture
  6. Spoon into 6x 1 cup lightly greased muffin tins, bake for 30 minutes of until skewer comes out clean when inserted in centre
  7. allow to cool

Chocolate glaze;

  1. Place chocolate and cream in a small pan over low heat, stirring until melted and smooth
  2. Allow to sit for 10 minutes
  3. Spread chocolate glaze over cakes with a palette knife.


RECIPE by donna Hay


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5 thoughts on “Flourless mini chocolate cakes

  1. mydearbakes May 22, 2013 at 11:24 pm Reply

    What a lovely bake you have there, Yummy! =)

  2. Tim May 23, 2013 at 8:46 am Reply

    How do you stay slim? I would be as big as a house eating all this fantastic food.

    • kristapriest May 23, 2013 at 8:49 am Reply

      Lol 🙂 moderation Tim and lots of exercise

  3. Dragon Fruit Photography July 29, 2013 at 10:17 pm Reply

    I have to try these. They look so good. I’m have a wheat allergy so these are perfect. 🙂

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