Flourless mini chocolate cakes with chocolate ganache
3
Points®
Total time: 50 min • Prep: 30 min • Cook: 10 min • Serves: 32 • Difficulty: Easy
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy: black beans. The starch in the beans is what helps bind the batter in place of flour, and it also ensures that the cakes will have a moist crumb. For even more intensity, use dark cocoa powder in place of regular. Two-ingredient ganache is the perfect sweet finish for these bite-size cupcakes. If you're garnishing your cupcakes with blackberries and they're jumbo-size, slice them in half width-wise. Place them so the cut-side is facing up which will look like a purple flower.
Ingredients
Cooking spray
5 spray(s)
Canned black beans
15 oz
Egg
3 large egg(s)
Sugar
½ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Unsalted butter
¼ cup(s), melted
Table salt
½ tsp
Baking powder
½ tsp
Vanilla extract
½ tsp
Mini semisweet chocolate chips
½ cup(s)
Bittersweet chocolate chips
⅓ cup(s)
Blackberries
2 cup(s), or raspberries (optional)
Instructions
1
Preheat oven to 350°F. Then coat 32 mini muffin cups with nonstick spray.
2
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.
3
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.
4
Serving size: 1 mini cake
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