Mini Flourless Chocolate Torte with a raspberry on top beside a cup of coffee and the text "Mini 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 with a raspberry on top of each on a cake stand

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.

Left side: Mini Flourless Chocolate Tortes on a cake stand, right side: torte beside a coffee cup

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 Torte with a raspberry on top beside a cup of coffee

Mini Flourless Chocolate Tortes with a raspberry on top of each on a cake stand
Yield: About 18 Mini Tortes

Mini Flourless Chocolate Tortes

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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)
  • 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.
 

Nutrition Information:


Amount Per Serving: Calories: 363