Mini Flourless Chocolate Tortes

BakerBettie Cakes, Mini, Sweets 46 Comments

A Cookie Cake for Chris
SuperFood Kale Salad

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

Yields 15-20

Mini Flourless Chocolate Tortes (gluten free)

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

20 minPrep Time

10 minCook Time

30 minTotal Time

Save Recipe


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


    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
  11. Melt chocolate in a glass bowl over a double boiler.
  12. Stir in milk and a pinch of salt.
  13. Set aside to cool slightly.

Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.

KitchenAid Professional 600 Series KP26M1XER Bowl-Lift Stand Mixer, 6 Quart, Silver (Kitchen)

List Price: Price Not Listed
New From: $375.00 USD In Stock
Used from: $357.16 USD In Stock

Wilton Recipe Right 24 Cup Mini Muffin Pan (Kitchen)

List Price: $7.67 USD
New From: $7.63 USD In Stock
Used from: Out of Stock

A Cookie Cake for Chris
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Comments 46

    1. Post
      Baker Bettie

      They will love them. I just threw them together as an experiment and took them to work and I got several compliments that people thought it was one of the best things they had eaten in a while. I love surprises like that!

  1. eatzybitzy

    Love how you wrote about ‘the small stuff’. Yes, love to have you share with us about what’s for dinner.
    These choc tortes look absolutely delectable. Love to try the recipe one of these days.

  2. Barbara Bamber | justasmidgen

    Every day I praise the “small stuff” in my life.. because it means my life is just perfect the way it is. I worry about the “big stuff” that pops up every now and then. What pretty little cakes.. it’s hard to believe they’re flourless! xx

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  6. Sonali

    They looked good when they came out, but were very egg-y. Maybe replace some of the egg with baking powder, or only use egg yolks?

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      1. Jeanne

        Thanks. I’ll let you know how I make out. This is my husband’s favorite dessert but I can’t be trusted with
        all of them beckoning me from the fridge. 🙂

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  14. Faith

    These looked scrumptious and couldn’t wait to try them. Unfortunately, I got so excited and ahead of myself when I was making them that I inadvertently forgot to add the whipped frothy eggs (which were in another bowl on the other side of the kitchen) before pouring them into the muffin pan!! UGH! I know, right??! Don’t you hate when that happens?!

    So, on a side note, I thought I’d mention that it wasn’t a total disaster… If you leave out the eggs, just put them in the frig or freezer. They firm up enough to taste like a decadent dark chocolate candy.

    Just a note though… they are messy. They WILL melt on contact with the heat of your hands, so keep them in the paper liners or eat them fast. LOL And a little goes a long way, they’re rich this way, very dense.

    But… if life gives you lemons, make lemonade, I say!

    Thanks for this wonderful recipe. Can’t wait to try it … the RIGHT way… again next week, heheh!

    1. Faith

      So, couldn’t wait! Had to make them again, the right way. Turned out wonderful. Fabulous, either way!

      I see this recipe with the potential for so many variations. Raspberries are intense with flavor, but pomegranate would work wonders, orange is a nice complement (orange zest) or even lemon zest. Yum!

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  16. Carmen Smith

    I made these tarts for the graduating class before mine, during a culinary course I took in 2014. They were a huge hit, especially with 2 of the judges that graded us for our creations – a husband/wife duo of whom the female half was gluten sensitive!

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