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Flourless Mini Chocolate Cakes with Ganache

Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist. Skill Level: Intermediate

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 77
Protein 2.1g
Total Carbohydrates 9.7g
Dietary Fiber 2.0g
Net Carbohydrates 7.7g
Sugar 5.2g
Total Fat 3.7g
Saturated Fat 2.0g
Trans Fat 0.1g
Cholesterol 21.4mg
Sodium 72.1mg
SmartPoints® 3.0


  • 8 sprays cooking spray
  • 15 ounces canned low-sodium black beans, rinsed and drained
  • 1/2 cup sugar
  • 1/4 cup cocoa powder (unsweetened), unsweetened
  • 1/4 cup unsalted butter, melted
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 5 Tablespoons bittersweet chocolate chips
  • 1/4 cup water
  • 2 cups fresh raspberries


  1. Preheat the oven to 350 ┬░F.
  2. Coat 32 mini muffin cups with cooking spray.
  3. Combine the black 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).
  4. Add the semi-sweet chocolate chips, and pulse until just combined.
  5. Spoon a heaping tablespoon of batter into each prepared muffin cup, and bake for 10 minutes.
  6. Remove from oven, and let cool in pan.
  7. Meanwhile, to make the ganache, place the bittersweet chocolate chips and water in the top of a double boiler (or heat-proof bowl set over simmering water). Whisk the mixture until fully melted and glossy, adding more water if necessary to thin.
  8. Remove from heat, and let cool for 10 minutes before spreading each cake with a scant teaspoon of glaze.
  9. Top each with a whole berry or berry slice. 

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Weight Watchers