Baker Bettie

Mini Flourless Chocolate Tortes

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

Mini Flourless Chocolate Tortes

Yield: About 18 Mini Tortes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 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


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


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54 comments on “Mini Flourless Chocolate Tortes”

  1. Yuuuuuumy!!!

  2. WOW! This looks delicious!

  3. We are having friends over Friday and I think I will make these. Yum!

    • 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!

  4. These look amazing, as does your blog in general!
    Please excuse me while I go hate my diet for a little while. 😉


  5. looks so pretty, and yummy!

  6. These look incredible! Weighing out the big stuff and the small stuff always is better with chocolate!

  7. Yum!! You have the best recipes. Thanks for sharing!!

  8. 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.

  9. Those look amazing I think I might just have to try more than one. They are bite sized after all. Take Care, BAM

  10. Reblogged this on randomly organized.

  11. I LOVE these! So cute and adorable! 🙂

  12. I LOVE LITTLE FOOD! Adorable.

    And I want a hair cut, too.

  13. Ah!! How cute are these little guys!!? Love em!

  14. Those are SO cute… absolutely fantastic! I want…. badly.

  15. the coffee shot looks great. I don’t want to clean my house, either.

  16. These are soooo unfair…….

  17. Ooh..these look yummy. I’ll definitely try making these!

  18. 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

  19. Yum!! These pictures are beautiful and make me want to have tea time 🙂

  20. Can these be made ahead and frozen?

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  24. 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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  26. Can these be frozen after baking without the ganache?

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  33. Could these be made the day before?

  34. Yes, I think so. If you have the time, I would wait to put the ganache on until the day of.

  35. I haven't tried it, but I don't see why not. Stored in an airtight container, and then thawed completely before adding the ganache.

  36. 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!

    • 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!

      • Oh good! I’m so glad you gave it a second go! Yes, these do have a lot of possibilities. I haven’t made them in quite some time. You are inspiring me to get at them again!

    • Oh no! So glad to hear that they did turn out ok though!

      Good tip on the papers. Yes, they are very dense and rich. Little bites of heaven!

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  38. 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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  40. Super easy and super delicious!! 

  41. So far so good. Doing a sugarless version….sweetening chocolate with coconut sugar.
    About to do ganache…can I do ganache and raspberry, and store in refrigerator over night…or do you think something horrible will happen to raspberry? Maybe wait until arrive at family home, tomorrow, to ganache and raspberry (2 new baking verbs)

    • Hi Susan! Just now seeing this question. You could definitely assemble them and put them in the fridge overnight. But if you waited it would work out okay too!

  42. Oh Bettie, I can always count on you to turn out a great recipe. These rocked!  I decorated w thinly sliced blood oranges since berries not in season and they looked and tasted great.

    For anyone wondering if mini muffin tins are crucial, I don’t own a set so I baked these in 12 reg muffin tins. They were maybe 1.5” high and took 10-11 min. I used dark chocolate in both torte and ganache since that was what I had and they were tasty, dense and rich, almost like less-sweet fudge. Bettie made a good call to use the mini tin size because two bites is all you need to satisfy. If that’s not an option you’ll still have fine results if you use the regular size.  

    Thanks for another fab dessert, Bettie!!

  43. Other than the chocolate there is no sugar in this recipe, or am I missing something?
    Are they sweet enough?
    I intend to skip the ganache (because I can’t use milk) and add a raspberry coulis instead, but a similar recipe i have uses 3/4 cup of sugar so I am worried how they will taste without the ganache.

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