Mini Flourless Chocolate Cakes with Coconut Whipped Cream

Mini Flourless Chocolate Cakes with Coconut Whipped Cream

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These mini flourless chocolate cakes are absolutely delicious and topped with coconut whipped cream! Made with a handful of simple ingredients these are fudgy, a little dense and oh so very decadent!

It’s no secret that I love chocolate. And since its my birthday month, I decided to make a cake. Flourless chocolate mini cakes that is! These are the perfect dessert for all chocolate lovers! I prefer these individual cakes because they are easy to serve and it really helps with portions. Except I had a hard time stopping at only one of because they are just so good! These are very fudgy and rich, almost have kind of brownie like texture. The coconut whipped cream is only 3 ingredients and let me tell you, it is a must with these cakes! It really helps to balance all the chocolate out and cuts through the richness.

mini flourless chocolate cakes topped with coconut whipped cream and raspberries

Ingredients for mini flourless chocolate cakes

  • 1/2 cup unsalted butter
  • 1 cup semi sweet chocolate chips
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 4 large eggs
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder

How to make these cakes

  • Preheat oven to 350F. Spray 5 8oz ramekins with baking spray.
  • Pour hot water in a baking dish and place in the oven on the bottom rack. This will create steam/water bath affect for the chocolate cakes.
  • Place butter and chocolate chips in a large bowl. Microwave until chocolate is melted and smooth stirring every 10 seconds.
  • Add sugar, vanilla extract and coffee powder to the melted chocolate and stir to combine.
  • Sift in cocoa podwer, baking powder and salt and stir to combine.
  • Add eggs in one at a time whisking to combine after each addition.
  • Pour batter in prepared ramekins and place in the oven in the middle rack.
  • Bake for 25-35 mins or until the edges are set and a toothpick inserted in the middle comes clean or with few crumbs. Do not overbake!
  • Let the cakes cool slightly but these are best served warm!

Ingredients for coconut whipped cream

  • 15 oz can unsweetened coconut milk, refrigerated overnight
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

How to make coconut whipped cream

  • Place the bowl of your stand mixer in the freezer for at least 10 minutes.
  • Take the coconut milk out of the fridge and be careful not to tilt it. Open the can and scoop out the coconut cream with a spoon which will be right on top and place it in the chilled bowl. You’ll have leftover coconut water on the bottom which we will not be using in this recipe.
  • Beat the coconut cream for a few minutes using the whisk attachment for your mixer until light, fluffy and soft peaks form.
  • Add powdered sugar and vanilla extract and beat to combine.
  • Store coconut whipped cream in the fridge.

What kind of chocolate to use for these cakes

I used semi sweet chocolate chips and Hershey’s dark cocoa powder in these.

How to store leftovers

Leftover coconut whipped cream and flourless chocolate cakes can be stored in the fridge separately. Warm chocolate cakes in the microwave a little before serving with the coconut whipped cream.

Can these cakes be topped with regular whipped cream?

Yes! I love coconut whipped cream. It has a very similar consistency to regular whipped cream but its an extremely subtle coconut flavor but I just find it so delicious. You can use heavy cream instead of coconut milk if you prefer!

mini flourless chocolate cakes sprinkled with powdered sugar and served with fresh raspberries

Mini Flourless Chocolate Cakes with Coconut Whipped Cream

These mini flourless chocolate cakes are absolutely delicious and topped with coconut whipped cream! Made with a handful of simple ingredients these are fudgy, a little dense and oh so very decadent!
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake, coconut, coconut whipped cream, flourless cake, whipped cream
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5

Ingredients

For flourless chocolate cakes:

  • 1/2 cup unsalted butter
  • 1 cup semi sweet chocolate chips
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 4 large eggs
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder

For coconut whipped cream:

  • 15 oz can unsweetened coconut milk, refrigerated overnight
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

For flourless chocolate cakes:

  • Preheat oven to 350F. Spray 5 8oz ramekins with baking spray.
  • Pour hot water in a baking dish and place in the oven on the bottom rack. This will create steam/water bath affect for the chocolate cakes.
  • Place butter and chocolate chips in a large bowl. Microwave until chocolate is melted and smooth stirring every 10 seconds.
  • Add sugar, vanilla extract and coffee powder to the melted chocolate and stir to combine.
  • Sift in cocoa powder, baking powder and salt and stir to combine.
  • Add eggs in one at a time whisking to combine after each addition.
  • Pour batter in prepared ramekins and place in the oven in the middle rack.
  • Bake for 25-35 mins or until the edges are set and a toothpick inserted in the middle comes clean or with few crumbs. Do not overbake!
  • Let the cakes cool slightly but these are best served warm!

For coconut whipped cream:

  • Place the bowl of your stand mixer in the freezer for at least 10 minutes.
  • Take the coconut milk out of the fridge and be careful not to tilt it. Open the can and scoop out the coconut cream with a spoon which will be right on top and place it in the chilled bowl. You'll have leftover coconut water on the bottom which we will not be using in this recipe.
  • Beat the coconut cream for a few minutes using the whisk attachment for your mixer until light, fluffy and peaks form.
  • Add powdered sugar and vanilla extract and beat to combine.
  • Store coconut whipped cream in the fridge.

Notes

I used semi sweet chocolate chips and Hershey’s dark cocoa powder in these.
Leftover coconut whipped cream and flourless chocolate cakes can be stored in the fridge separately. Warm chocolate cakes in the microwave a little before serving with the coconut whipped cream.
Adapted from: Sally’s Baking Addiction
flourless chocolate mini cakes topped with whipped cream and raspberries

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