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Photo of Flourless mini-chocolate cakes with ganache by WW

Flourless mini-chocolate cakes with ganache

3
Points® value
Total Time
1 hr
Prep
35 min
Cook
10 min
Serves
32
Difficulty
Easy
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.

Ingredients

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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