Nothing says love like chocolate, and these Mini Flourless Chocolate Heart Cakes are the ultimate indulgence for Valentine's Day or any special occasion. Rich, fudgy, and intensely chocolatey, these adorable heart-shaped cakes are naturally gluten-free, with a silky smooth chocolate ganache topping that takes them to the next level.
Perfect for chocolate lovers, these individual-sized desserts are easy to make with just a handful of ingredients. Whether you're baking for your sweetheart or your family or just treating yourself, these mini flourless chocolate cakes will make any day feel extra special.
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Ingredients for Cakes - Here's What You'll Need
Making the Batter for the Mini Heart-Shaped Cakes: Step-by-Step
- I started by greasing 3-inch mini heart-shaped aluminum cake pans with butter and then placing a piece of parchment paper that I cut into the shape of a heart on the bottom of the pans.
- Then, I placed the bittersweet chocolate chips and butter in a microwave-safe bowl and heated it on 60% power for about 2 minutes.
- After two minutes, the butter and chocolate had melted. I stirred the mixture using a silicone spatula until the butter and chocolate were well combined.
- Next, I added the sugar, salt, espresso powder, and vanilla to the chocolate/butter mixture and stirred everything together until it was well combined.
- After that, I added the eggs and beat the mixture on medium speed with my electric mixer until it was smooth. This took a minute or two.
- Finally, I added the Dutch-processed cocoa powder and folded it with the silicone spatula until it was incorporated.
That's it for the batter.
Baking the Cakes
- I started by portioning the batter among eight heart-shaped pans I had greased. I used a large ice cream scoop and added 2.5 ounces of the batter to each pan. Yes, I'm a foodie nerd - I weigh everything!
- I placed the filled cake pans on a half-sheet pan and baked the cakes in a preheated 375°F oven for 16 to 18 minutes.
- I tested the doneness of the cakes with a thermometer - the perfect temperature was 200°F. Once the cakes were done, I removed them from the oven and let them cool in the pans for about 5 minutes.
- After five minutes, the cakes came right out of the pans - no sticking at all! I placed them, top side down on a wire cooking rack, peeled off the parchment paper, and let the cakes cool completely.
Finishing the Mini Flourless Heart-Shaped Cakes
After the cakes had cooled completely, I made the chocolate ganache which is nothing more than heavy cream and bittersweet chocolate chips.
I microwaved the heavy cream and bittersweet chocolate chips in a microwave-safe bowl on 60% power for about 2 minutes. After two minutes, the cream was hot and the chocolate chips were mostly melted. I stirred it until all of the chocolate was melted and the mixture was completely smooth.
I spooned the ganache on top of the mini-cakes, letting the ganache drip down the sides. Once the ganache had set, I drizzled additional ganache on the cakes and finished them with a small red candy heart.
These Mini Flourless Chocolate Heart Cakes are an easy yet elegant dessert that's sure to impress. Whether you're making them for Valentine's Day, anniversaries, birthdays, or just a chocolate craving, they are simple, decadent, and irresistibly fudgy. The rich ganache glaze takes them to another level, making every bite pure chocolate bliss. Yum!
Frequently Asked Questions
Flourless chocolate cake is denser and richer than traditional cakes because it relies on eggs for structure instead of flour. This results in a fudgy, almost truffle-like texture with an intense chocolate flavor.
Absolutely! These cakes can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Let them come to room temperature before serving for the best texture.
Yes, but I would recommend using cupcake liners.
Recipe Tips and Serving Suggestions
- Use high-quality chocolate - Since chocolate is the star of this recipe, choose a high-quality bittersweet chocolate (at least 60% cacao) for the best flavor. I used Ghiradelli 60% bittersweet chocolate.
- Don't overbake - These cakes should be set around the edges but slightly soft in the center. Overbaking can dry them out.
- Cool completely before adding ganache - To ensure a smooth finish, let the cakes cool fully before topping with ganache.
- Top with Whipped Cream - A dollop of freshly whipped cream adds a light, airy contrast to the rich cake.
- Serve with Fresh Berries - Strawberries, raspberries, or blueberries add a fresh burst of flavor.
- Pair with Ice Cream - A scoop of vanilla bean ice cream or salted caramel gelato makes for an extra indulgent dessert.
- Dust with Cocoa Powder or Powdered Sugar - For a simple, elegant touch, lightly dust the cakes before serving.
Other Valentine's Day Desserts
Valentine's Day is a special time for sweet treats. Try these delicious recipes.
- Dark Chocolate Mousse Layer Cake
- Quick & Easy Sweetheart Cinnamon Rolls
- Red Velvet Cheesecake Cake
- Sweetheart King Cake
- Mousse au Chocolat (French Chocolate Mousse)
- Classic Chocolate Blancmange - A Velvety, Wobbly Delight
- Coeur à la Crème with Grand Marnier Raspberry Sauce
- Red Velvet Cupcakes with Cream Cheese Frosting
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Mini Flourless Chocolate Heart Cakes with Ganache
Equipment
- 8 3-inch mini heart-shaped aluminum cake pans
- Electric hand mixer
- Mixing Bowls
- Silicone Spatula
Ingredients
Flourless Chocolate Cakes
- 1 cup (6 ounces) bittersweet chocolate chips (See Note 1)
- ½ cup (4 ounces) unsalted butter
- ¾ cup (5.25 ounces) granulated sugar
- ¼ teaspoon fine sea salt or table salt
- 1 teaspoon espresso powder (optional) (See Note 2)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup (1.5 ounces) Dutch-processed cocoa (See Note 3)
Chocolate Ganache
- 1 cup (6 ounces) bittersweet chocolate chips (See Note 1)
- ½ cup (4 ounces) heavy cream
Instructions
Flourless Chocolate Cake
- Preheat the oven to 375°F. Lightly grease each of the mini-heart-shaped pans. Cut pieces of parchment paper to fit the pans. Lay the parchment paper in the bottom of the pans, and grease it. Set aside.
- Place the chocolate chips and butter in a microwave-safe bowl, and heat on 60% power for about two minutes, or until the butter is melted and the chips are soft. Stir until the chips are melted, reheating briefly if necessary.
- Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating them with the electric mixer at medium speed until smooth, for one to two minutes.
- Add the cocoa powder and mix just to combine.
- Divide the batter among the prepared heart-shaped pans, using 2.5 ounces of batter per pan. Place the filled cake pans on a half-sheet pan.
- Bake at 375°F for 16 to 18 minutes, or until an instant-read thermometer inserted into the center of one of the cakes registers at least 200°F.
- Remove the cakes from the oven, and cool in the pans for 5 minutes. If necessary, loosen the edges of the pan and turn it out onto a wire rack. Remove the parchment paper and allow to cool completely before adding the ganache.
Chocolate Ganache
- Combine the chocolate and cream in a microwave-safe bowl and heat on 60% power for two minutes. Remove from the microwave and stir until the chocolate melts and the mixture is completely smooth. Spoon the ganache over the cake, spreading it to drip over the sides a bit.
- If desired, drizzle additional ganache over the top of the cakes.
- Yield: 8 Mini Heart-Shaped Cakes
Tips/Notes
- I used Ghiradelli 60% bittersweet chocolate chips in this recipe.
- I didn't have any espresso powder, so instead, I finely ground coffee grinds in my coffee grinder for about a minute. This worked well.
- You can substitute regular unsweetened chocolate for the Dutch-processed cocoa in this recipe.
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