Flourless mini chocolate cakes with chocolate ganache
Canned black beans
3 large egg(s)
Unsweetened cocoa powder
¼ cup(s), melted
Mini semisweet chocolate chips
Bittersweet chocolate chips
2 cup(s), or raspberries (optional)
- Preheat oven to 350°F. Then coat 32 mini muffin cups with nonstick spray.
- In a food processor, purée beans, eggs, sugar, cocoa powder, butter, salt, baking powder, and vanilla, stopping once to scrape down sides, until smooth. Add mini chocolate chips; pulse to evenly mix in chips. Into each prepared muffin cup, spoon 1 heaping tbsp batter; bake 10 minutes. Remove from oven; let cool in pan.
- Meanwhile, to make ganache: In top of a double-boiler (or in a heatproof bowl set over simmering water), whisk bittersweet chocolate and 1⁄4 cup water until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool 10 minutes before spreading each cake with 1 scant tsp ganache. Top each with sliced berries, if using.
- Serving size: 1 mini cake