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Directions for: Flourless Mini Chocolate Orange Cakes with Ganache


Flourless Mini Cakes

8 oz bittersweet chocolate chopped (bittersweet only)

2 Tbsp unsalted butter

5 large eggs at room temperature, separated

1 tsp finely grated orange zest

1 cup ground almonds

¾ cup + 2 tbsp superfine sugar

2 Tbsp orange liqueur

1 tsp apple cider vinegar

icing sugar and/or cocoa powder for dusting

Chocolate Orange Ganache

½ cup whipping cream

4 oz semisweet chocolate, chopped

1 Tbsp orange liqueur


Flourless Mini Cakes

1. Preheat oven to 350 degrees F. and grease 12-cup muffin tin.

2. Melt chocolate and butter over a pot of barely simmering water until smooth. Stir in egg yolks gently, one at a time, then fold in orange zest and ground almonds.

3. Whip egg whites until foamy, then add sugar while whipping until whites hold a medium peak.

4. Fold whites into chocolate mixture in 2 additions and gently fold in orange liqueur and vinegar (the vinegar keeps the cake from cracking too much as it rises). Spoon into greased mini-muffin tins. Bake for 18 to 20 minutes, until a tester inserted in the center of the cake comes out clean.

5. Let cakes cool completely in pan. Remove cakes from pan and dust with icing sugar and/or cocoa powder. Allow to cool and pipe with a dollop of Chocolate Orange Ganache.

Chocolate Orange Ganache

1. Heat cream to just below a simmer and pour over chopped chocolate. Gently stir with a spoon until smooth. Stir in orange liqueur and set aside to cool to room temperature. Drizzle ganache on top of mini cakes.

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