Do you ever crave something sinful, chocolatey and drop-dead decadent? This flourless chocolate torte recipe is sure to quench the most intense chocolate cravings, without the guilt! With only 3 main ingredients, this recipe is quick and easy to prepare. Filled with endorphin-boosting and iron-rich dark chocolate, this dessert is gluten and dairy-free. A treat sure to wow your most special dinner party guests, or can be enjoyed alone as a special self-love treat!
For a guilt-free way to top your torte, see our Creamy Vegan Caramel Icing recipe.
Mini Flourless Chocolate Tortes
6 ounces dark chocolate (at least 70% cocoa), chopped
3 eggs, at room temperature, beaten
4 tablespoons coconut or regular cane sugar
Optional – 1 teaspoon pure vanilla extract and a sprinkling of cinnamon
Preheat your oven to 350°F.
Place the chopped chocolate in a small, heat-safe bowl and melt it over a double boiler.*
Slowly spoon the melted chocolate into the beaten eggs, a tablespoon at a time, to temper them, and beat to combine. Add the sugar (and vanilla and cinnamon if using) to the egg mixture, mix well to combine. The batter will be thick but quite pourable. Pour the batter into greased ramekins (we love using virgin coconut oil to grease the ramekins) or silicone (or parchment) muffin liners. Depending on the size of your ramekins, there should be enough to fill two 4-oz sized ramekins, or up to 3-4 smaller ones. If using muffin tins, fill 5 liners. Be sure not to overfill them – the batter should come about ¾ of the way up.
Create a ‘water bath’ by placing the ramekins/muffin liners in a small pan with high sides, and pour water into the pan so that the water level reaches about 1 1/2 inches up the side of the ramekins. Place in the center of the preheated oven and bake for 15-18 minutes, or until the top is domed and set. The less this cooks the more ‘molten’ the centre/bottom will be, the longer this bakes the more set and ‘fudgey’ the texture becomes. Either results are delicious! Remove the pan from the oven, carefully remove the ramekins from the water bath and allow the cakes to cool briefly before serving.
* To create a double boiler, place about an inch of water in a small pot and bring it to boil. Rest a heat-safe bowl inside the rim of the small pot, keeping the bowl of chocolate close to the water but not touching it. The indirect heat will melt the chocolate gradually and safely.