Mini Flourless Chocolate Tortes

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.
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.