Flourless Chocolate Pecan Mini Cakes Recipes
FLOURLESS CHOCOLATE PECAN MINI CAKES
These Flourless Chocolate Pecan Mini Cakes may be baked in mini muffin cups, but they're moister, richer and denser than mini cupcakes.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 18 servings, 2 mini cakes each
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
- Spoon into 36 paper-lined mini muffin cups.
- Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FLOURLESS CHOCOLATE-PECAN CAKES
No flour? No problem. These scrumptious chocolate cakes bake up tender, moist and scrumptious, thanks to cream cheese spread and delicious add-ins.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until creamy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gently stir in about 1/3 of the egg whites just until blended. Repeat with remaining egg whites.
- Pour into 8 mini fluted tube pans or large ramekins sprayed with cooking spray. Place on rimmed baking sheet.
- Bake 25 to 30 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min. Loosen cakes from sides of pans with sharp knife. Gently remove cakes from pans to wire racks; cool completely.
- Microwave cream cheese spread in small microwaveable bowl on HIGH 20 sec. Stir in powdered sugar and coconut. Spread over cakes. Sprinkle with shaved chocolate and nuts.
Nutrition Facts : Calories 580, Fat 35 g, SaturatedFat 20 g, TransFat 0.5 g, Cholesterol 180 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
MINI FLOURLESS CHOCOLATE CAKES
Make and share this Mini Flourless Chocolate Cakes recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h15m
Yield 12 mini cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
- Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
- Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
- Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
- Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
- Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
- Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.
Nutrition Facts : Calories 449.5, Fat 33.8, SaturatedFat 20.2, Cholesterol 160.8, Sodium 182.3, Carbohydrate 36.7, Fiber 2.4, Sugar 32.1, Protein 5.3
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