Flourless chocolate cakes are one of the most indulgent types of cakes that there is, since they usually deliver a generous dose of chocolate in every single bite and there aren’t a lot of other ingredients to get in the way of that chocolate flavor. I tend to bake them when I’m really in the mood for indulgence (or for the birthday of a chocolate-loving friend or relative), but these cakes also happen to be gluten free and that makes them a fantastic choice when you have to bake for someone with dietary restrictions. While I enjoy larger flourless cakes that can be sliced to serve a crowd, I slightly prefer smaller portions like theseÂ Flourless Chocolate Cakelets. They take less time to bake and everyone gets their very own little cake when you go to serve them.
The finished cakes will look like brownies, although they will have a smoother top than most brownies do. But when you bite into one, you’ll find that they don’t taste much like a brownie. The cakes are very tender, with an almost melt-in-your-mouth consistency, and they have a strong, satisfying dark chocolate flavor. They’re not too sweet, which makes them seem even richer. I like to top mine off with a little bit of whipped cream to break up the chocolate intensity and add a few fresh berries for garnish. You can also eat them as-is or pair them with a little bit of ice cream and a few toasted nuts if you want to add a little texture to the finished dish.
I baked these in muffin-top liners, which gave me really elegant finished cakes. If you don’t have muffin-top papers, you can use regular muffin cups and you will get the same number of cakes, though they will have a slightly different shape to them. The cakes keep very well when stored in an airtight container and that means that they are an excellent choice for entertaining because you can do all your baking a day or two ahead of time.
Flourless Chocolate Cakelets
4-oz Â good quality dark chocolate (60-65% cacao), coarsely chopped
1/2 cup butter
3/4 cup brown sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup unsweeteed cocoa powder
Preheat oven to 375F. Line 9 muffin cups with paper liners
In a small, microwave-safe bowl, melt together chocolate and butter, stirring until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until it has been completely incorporated.
Divide evenly into prepared muffin cups (or muffin-top liners, if you have them).
Bake for about 15 minutes, or until cakes are set and are slightly firm around the edges. Turn cakes out of the pan and allow them to cool completely on a wire rack.
Serve at room temperature, with a little whipped cream on the side.