Flourless Mini-Chocolate Cakes with Chocolate Ganache

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.


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), melted


3 large

table salt

½ tsp

baking powder

½ tsp

vanilla extract

½ tsp

mini semisweet chocolate chips

½ cup(s)

bittersweet chocolate chips

5 Tbsp


¼ cup(s)

fresh blackberries

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

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