Flourless Mini-Chocolate Cakes with Ganache
Olive oil cooking spray
Canned black beans
15 oz, rinsed, drained
Unsweetened cocoa powder
Mini semisweet chocolate chips
Bittersweet chocolate shavings
2 cup(s), or raspberries, (optional)
- Preheat oven to 350°F. Coat 32 mini muffin cups with cooking spray.
- Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder and vanilla extract in a food processor; puree until smooth (stopping once to scrape down the sides). Add mini chocolate chips; pulse until just combined. Spoon a heaping Tbsp batter into each prepared muffin cup; bake 10 minutes. Remove from oven; let cool in pan.
- Meanwhile, to make ganache, place bittersweet chocolate and water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a scant tsp glaze. Top each with a whole berry or berry slice (if using).
- Serving size: 1 mini cake