Flourless mini-chocolate cakes with ganache
3
Points®
Temps total: 1 h • Préparation: 35 min • Cuisson: 10 min • Portions: 32 • Difficulté: Facile
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.
Ingrédients
Olive oil cooking spray
8 spray(s)
Canned black beans
15 oz, rinsed, drained
Sugar
½ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Unsalted butter
¼ cup(s)
Raw egg
3 large
Table salt
½ tsp(s)
Baking powder
½ tsp(s)
Vanilla extract
½ tsp(s)
Mini semisweet chocolate chips
½ cup(s)
Bittersweet chocolate shavings
5 tbsp(s)
Water
¼ cup(s)
Blackberries
2 cup(s), or raspberries, (optional)
Instructions
1
Preheat oven to 350°F. Coat 32 mini muffin cups with cooking spray.
2
Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder and vanilla extract in a food processor; puree until smooth (stopping once to scrape down the sides). Add mini chocolate chips; pulse until just combined. Spoon a heaping Tbsp batter into each prepared muffin cup; bake 10 minutes. Remove from oven; let cool in pan.
3
Meanwhile, to make ganache, place bittersweet chocolate and water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a scant tsp glaze. Top each with a whole berry or berry slice (if using).
4
Serving size: 1 mini cake
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