Flourless Chocolate Ganache Mini Cake

For chocolate lovers, it does not get any better than this! When following a gluten free diet, making desserts can be challenging, but you will love this recipe because it is super easy to make creating a luscious melt in your mouth results. This after dinner chocolate indulgence can be made up to 24 hours ahead, making it ideal for serving at a special dinner party


½ cup almond flour
¼ cup + 1 Tbsp. coconut flour
¼ cup pure raw cocoa powder
2 tsp. baking powder
1/8 tsp. sea salt
½ cup milk
¼ cup cream (I used half and half), room temperature
¼ cup pure maple syrup or agave nectar
¼ cup unsalted butter plus some for buttering the ramekins, melted
2 large eggs, room temperature
1 tsp. pure vanilla
1 ½ cups (45% + cocoa) semi-sweet chocolate chips or broken down chocolate (make sure it is gluten free)
1 cup cream (I used half and half)
1 tsp. pure vanilla


Preheat oven to 350 F and butter 6 x 3 ½-inch round ramekins
In a medium size bowl combine dry ingredients
In a separate bowl whisk together wet ingredients
Add wet ingredients to dry and mix until smooth
Divide batter into 6 well-buttered ramekins and place on a baking sheet
Bake for 25 minutes and cool
Melt chocolate with cream on top of a double boiler while stirring. Cool and refrigerate
To serve remove mini cakes from the ramekins onto a serving plate and pour the chocolate ganache on top. You can also add fresh berries if you wish. For another option, leave the mini cakes in the ramekins and generously pour chocolate ganache on top

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