Flourless Chocolate Mini Cakes

Recently, my son John came for dinner and brought a friend who is sensitive to gluten.  “Don’t worry about it,” he said.  “Just make steak and a salad, and that will be fine.”

I answered in my best Alfred E. Neuman imitation, “What, me worry?”

Yes, I did worry about it—but in the best possible way.  Once I determined that the young lady didn’t have any other food intolerances, I had fun selecting a gluten-free menu that wouldn’t leave anyone hungry or bored.

John mentioned that she loved guacamole.  Done!  Served with fresh veggies and some almond nut thin crackers and cheese, the appetizers were checked off my list.  Roger did grill some steaks, and I made a delicious quinoa pilaf to go with it along with roasted Brussels sprouts and a big salad with homemade blue cheese dressing (note to self—don’t forget to post).

Dessert was as easy as it was deliciously decadent and gluten free.  I made mini flourless chocolate cakes frosted with a chocolate glaze.  No mixer required—all you need to do is melt some chocolate and butter together in the microwave and whisk in some sugar, cocoa, eggs and vanilla.  The simple glaze is made up of just two ingredients—chocolate and butter melted together.  You end up with a restaurant quality dessert that only looks like it took a long time to make.

The beauty of using mini muffin tins to bake these delectable little bites of rich chocolate cake is that you end up with perfect portion control.  That is, if you have any control left after eating one or two!

One year ago:  Orange Chicken

Flourless Chocolate Mini Cakes


  • 4 (1 ounce) squares semisweet chocolate, chopped (chocolate chips OK)
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 tsp. vanilla extract


Preheat oven to 300 degrees F.  Spray two 12-count mini muffin tins with regular Pam spray (without flour to keep totally gluten free) and dust with cocoa powder.

Melt chocolate and butter, in microwave at 50% power for approx. 2 minutes.  Remove from microwave and stir until completely melted and smooth.  Stir in sugar, cocoa powder, eggs, and vanilla until completely incorporated.  Pour into prepared mini muffin tins.

Bake in preheated oven for 18 to 20 minutes.  Mine were perfect at 18 minutes.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Makes 24 mini cakes.  Frost with Hard Chocolate Glaze.

Hard Chocolate Glaze


  • 4 tbl. unsalted butter
  • 5 oz. semisweet chocolate (chocolate chips OK)


If not using chocolate chips, chop the chocolate into small pieces.  Melt chocolate and butter, in microwave at 50% power for approx. 2 minutes.  Remove from microwave and stir until completely melted and smooth.  Allow to cool and thicken a bit before frosting mini cakes.

Source:  Cake and glaze adapted from allrecipes

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