Flourless Mini-Chocolate Cakes with Chocolate Ganache
- Total Time
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.
cooking spray8 spray(s)
canned black beans15 oz, rinsed, drained
unsweetened cocoa powder¼ cup(s)
unsalted butter¼ cup(s), melted
table salt½ tsp
baking powder½ tsp
vanilla extract½ tsp
mini semisweet chocolate chips½ cup(s)
bittersweet chocolate chips5 Tbsp
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