Comida Kraft
Recipe Box

Mini Flourless Chocolate Cakes

Prep Time
Total Time

6 servings

Bigger than cupcakes but not full size, these flourless chocolate cakes are baked in ramekins. So good, you just need a dusting of powdered sugar on top.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Spray 6 (5 oz.) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 to 3 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
  • Meanwhile, beat eggs, granulated sugar, almond-flavored liqueur and vanilla in large bowl with mixer until mixture becomes frothy and almost doubled in volume.
  • Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
  • Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with powdered sugar. Serve warm or at room temperature.

Size Wise

A serving of this sweet treat goes a long way on chocolate flavor.

Special Extra

Top each mini flourless chocolate cake with fresh raspberries or sliced strawberries.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 440
Total fat 30g
Saturated fat 18g
Cholesterol 165mg
Sodium 170mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 29g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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