Flourless Chocolate Ganache Mini Cake

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Average Rating: 5 | Rated By: 2 users

For chocolate lovers, it does not get any better than this flourless chocolate ganache mini cake! When following a gluten-free diet, making desserts can be challenging, but you will love this recipe because it is super easy to make. This after dinner melt in your mouth chocolate indulgence can be made up to 24 hours in advance, making the dessert ideal for a dinner party

Ingredients

  • ½ cup almond flour
  • ¼ cup + 1 Tbsp. coconut flour
  • ¼ cup pure cocoa powder
  • 2 tsp. GF aluminum-free baking powder
  • 1/8 tsp. sea salt
  • ½ cup milk
  • ¼ cup cream, at room temperature
  • ¼ cup pure maple syrup
  • ¼ cup unsalted butter plus some for buttering the ramekins, melted
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • EASY CHOCOLATE GANACHE
  • 1 ½ cups (45% + cocoa) GF semi-sweet chocolate chips
  • 1 cup cream
  • 1 tsp. pure vanilla extract
  • Instructions

  • 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 prepared ramekins and place on a baking sheet
  • Bake for 25 minutes and cool
  • FOR THE CHOCOLATE GANACHE
  • 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 over top


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