Flourless Mini-Chocolate Cakes with Chocolate Ganache
- Total Time
- 1:00
- Prep
- 0:35
- Cook
- 0:10
- Serves
- 32
- Difficulty
- Easy
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.
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cooking spray8 spray(s)
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canned black beans15 oz, rinsed, drained
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sugar½ cup(s)
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unsweetened cocoa powder¼ cup(s)
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unsalted butter¼ cup(s), melted
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egg(s)3 large
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table salt½ tsp
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baking powder½ tsp
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vanilla extract½ tsp
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mini semisweet chocolate chips½ cup(s)
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bittersweet chocolate chips5 Tbsp
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water¼ cup(s)
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fresh blackberries2 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