tortes

Mini Flourless Chocolate Tortes

BakerBettie Cakes, Mini, Sweets 37 Comments

Mini Flourless Chocolate Tortes

The big stuff…

How much I love and appreciate my family and friends.

The realization of how much I could be affecting my client’s lives.

The realization of how much my clients are affecting my life.

Trying to figure out what I REALLY want to do with my life.

My attempt at trying to find a level of compassion and understanding with each person I meet

Mini Flourless Chocolate Tortes

The small stuff…

I really want to cut my hair.

I really don’t want to clean the house.

I wonder what I should make for dinner?

Could I blog about what I decide to make for dinner?

We should just go out to eat.

Mini Flourless Chocolate Tortes

The big and small stuff… 

These mini tortes.

Big big flavor hidden in a small little package.

They are so rich and fudgy that one is definitely plenty to satisfy a sweet craving without packing on tons of calories!

Mini Flourless Chocolate Tortes

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Mini Flourless Chocolate Tortes (gluten free)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 15-20

Miniature rich and dense chocolate tortes. Your guests will never know these are gluten free!

Ingredients

  • 12 oz semi sweet chocolate
  • 6 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 3 tbsp arrowroot powder (or cornstarch)
  • 4 eggs
  • raspberries (optional)
    • Chocolate Ganache
  • 4 ounces semi-sweet or bittersweet chocolate
  • 1/4 cup milk (I used almond milk because that is what I had)
  • pinch of salt

Instructions

    For the Tortes
  1. Preheat oven to 325.
  2. Grease a mini muffin pan and set aside.
  3. In a medium glass bowl melt chocolate and butter over a double boiler stirring frequently until smooth. Set aside to cool slightly.
  4. Crack eggs into the bowl of a stand mixer and beat on high until pale yellow and frothy. About 3-4 minutes.
  5. Stir in the salt and arrowroot powder into the melted chocolate until well combined.
  6. Pour 1/3 of the egg mixture into the chocolate and stir gently until combined. Continue 2 more times until all of the egg is combined.
  7. Fill the muffin tins half full with the chocolate mixture.
  8. Bake at 325 for 7-10 minutes. Mine were perfect at 9 minutes.
  9. Allow to cool and top with ganache and a raspberry.
    10. For the Ganache
  10. Melt chocolate in a glass bowl over a double boiler.
  11. Stir in milk and a pinch of salt.
  12. Set aside to cool slightly.
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