Flourless Mini Chocolate Cakes | 3 Points | Flourless cakes are so indulgent and delicious, this Weight Watchers flourless cake is so delicious and only 3 points…you can’t beat it.
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist. But this surprising baking hack is sure to become your secret go-to for turning out delectable, dark chocolate treats that disappear lightning fast! The starch in the black beans is what helps to bind the batter here, and this unexpected ingredient also ensures cakes with a moist crumb. Be sure your cakes have cooled completely before glazing them with the warm – not hot – ganache. These little indulgences should remain just that – little pleasures. Tell no one that they’re “healthy,” or your secret will be out!
canned black beans
15 oz, rinsed, drained
unsweetened cocoa powder
¼ cup(s), melted
mini semisweet chocolate chips
bittersweet chocolate chips
2 cup(s), or raspberries (optional)
- Preheat oven to 350°F. Coat 32 mini muffin cups with cooking spray.
- 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.
- 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).
- Serving size: 1 mini cake