Dollop of Dough
A decadent, fudgy, 6-inch flourless chocolate cake that is perfect for chocoholics.
This mini flourless chocolate cake is dense like eating fudge with a fork. It's made with meringue that creates a cracked top that contrasts the fudgy interior perfectly.
Eggs, chopped chocolate, butter, cocoa powder, espresso powder, vanilla, salt, and sugar.
Separate the egg whites from the yolks and set aside. Then, melt the chocolate and butter in the microwave. Whisk in the cocoa powder, espresso powder, vanilla, and salt.
Whip the egg whites on medium until frothy. Add the sugar 1 tablespoon at a time and beat on high until the meringue has stiff peaks.
Set the meringue aside and whisk the egg yolks into the chocolate mixture until well combined.
Add the meringue to the chocolate mixture in 3 increments. Carefully fold until there are no white streaks left.
Pour the batter into a small 6-inch cake pan lined with parchment paper. Smooth out the top and bake at 350°F/180°C for 25-30 minutes.
Let the cake cool in the pan for about 20 minutes. Remove from the pan, sprinkle with powdered sugar, slice, and serve.
Enjoy your fudgy flourless chocolate cake! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.