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

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.

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!

Continue to Content

Print

Yield: About 18 Mini Tortes

Mini Flourless Chocolate Tortes

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

For the tortes

• 12 oz semi sweet chocolate
• 6 TBSP unsalted butter
• 1/4 tsp kosher salt
• 3 TBSP arrowroot powder (or cornstarch)
• 4 eggs
• raspberries (optional)

For the ganache

• 4 oz semi-sweet or bittersweet chocolate
• 1/4 cup milk
• 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

1. Melt chocolate in a glass bowl over a double boiler.
2. Stir in milk and a pinch of salt.
3. Set aside to cool slightly.