Mini Flourless Chocolate Cakes w Ganache Glaze


32 mini cakes

No one would ever guess (or taste!) the secret ingredient that keeps these little bites so fudgy and moist. The magic comes from pureéd black beans in the batter but we won’t tell if you don’t!  They’re rich, decadent-tasting, easy to make, and perfect for Gluten Free diets.

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1 15 oz can black beans rinsed, drained
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup melted butter
3 large eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
7 tablesooons semisweet chocolate chips
2 tablespoons water
32 fresh raspberries
Nutritional Information
78kcal Calories
9g Carbohydrates
1g Protein
3g Fat
2g Saturated Fat
19mg Cholesterol
111mg Sodium
86mg Potassium
1g Fiber
6g Sugar
75IU Vitamin A
0.4mg Vitamin C
17mg Calcium


Preheat oven to 350 degrees and coat 32 mini muffin cups with cooking spray.
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Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder, and vanilla extract in a food processor. Purée until smooth (stopping to scrape down the sides once). Pulse in mini chocolate chips until just combined.
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Spoon a heaping TB of batter into each prepared mini muffin cup and bake for 10 minutes. Let cool completely before glazing.
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Ganache Glaze
Melt semi sweet chocolate chips in a double boiler or heat-safe bowl set over a pot of simmering water. Slowly whisk in water until ganache reaches a smooth consistency.
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Let ganache cool for 15 minutes before glazing. Garnish with raspberries and enjoy.
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