These mini chocolate cakes require little effort, only a few ingredients, and are perfect for when the chocolate craving strikes.
Distinct from a soufflÈ, this dish isn’t really light or fluffy, though it cooks very similarly. These cakes are perfect for those who want to avoid the gluten from traditional flour and still enjoy the full taste of their dessert. They should be served as individual servings and cooked in 4oz ramekins. Top them with some powdered sugar and sliced strawberries to add to the presentation. Keep reading below for the recipe…
Mint Chocolate Minicakes Recipe
(makes 4 servings)
- 1 large egg
- 1/4 cup sugar
- 2 teaspoons unsweetened cocoa
- 1 1/2 tablespoons pecan (or almond) flour
- 1 tablespoon warm water
- 1oz bittersweet chocolate, melted and cooled slightly
- 1/8 teaspoon mint extract
- Preheat the oven to 425F
- Separate the egg, placing the white and yolk in separate bowls.
- Add the sugar and cocoa to the egg yolk, stirring with a whisk.
- Add nut flour, water, mint extract, and chocolate, stirring with a whisk.
- Beat the egg white quickly until stiff peaks form.
- Gently fold half the egg white into the egg yolk mixture. Once incorporated, repeat with the second egg white.
- Grease 4 4oz ramekins, then spoon the batter evenly into each ramekin.
- Bake for 10 minutes, or until almost set.
- Transfer to a wire rack to allow to cool for at least 10 minutes. Garnish with powdered sugar, strawberries, and mint leaves.
Recipe adapted from Epicurious