Photo of Flourless mini-chocolate cakes with ganache by WW

Flourless mini-chocolate cakes with ganache

Points® value
Total Time
1 hr
35 min
10 min
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.


Olive oil cooking spray

8 spray(s)

Canned black beans

15 oz, rinsed, drained


½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Unsalted butter

¼ cup(s)

Raw egg

3 large

Table salt

½ tsp(s)

Baking powder

½ tsp(s)

Vanilla extract

½ tsp(s)

Mini semisweet chocolate chips

½ cup(s)

Bittersweet chocolate shavings

5 tbsp(s)


¼ cup(s)


2 cup(s), or raspberries, (optional)


  1. Preheat oven to 350°F. Coat 32 mini muffin cups with cooking spray.
  2. 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.
  3. 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).
  4. Serving size: 1 mini cake