Sweet temptationPublished on February 9, 2018

Mini Brownie Cakes with Mocha Ganache Photo by: Mark Holleron

These adorable little gluten-free cakes are simple to prepare and irresistibly delicious. They’re great on their own with just a dusting of icing sugar, but even more tempting when topped with mocha ganache.

Mini Brownie Cakes with Mocha Ganache


1/4 cup (60 mL) butter
1/2 cup (125 mL) dark chocolate chips
2 eggs
2 tbsp (30 mL) granulated sugar
1/2 tsp (2.5 mL) vanilla
1 tsp (5 mL) espresso powder *
1/4 cup (60 mL) 35% whipping cream
1/2 cup (125 mL) dark chocolate chips
Icing sugar, fresh raspberries and whole coffee beans, to garnish
* Find espresso powder at specialty food shops or substitute with 2 teaspoons (10 mL) instant coffee granules.


Preheat oven to 350F. Lightly grease two 4-inch (10 cm) springform pan(s) or one 6-inch (15 cm) pan. Place pans on a baking sheet and set aside.

In a medium-sized bowl, microwave butter and ½ cup chocolate chips on medium power for about a minute and a half, in 30-second increments, stirring after each interval until chocolate is completely melted and mixture
is smooth. Set aside.

In a separate, smaller bowl, beat eggs and sugar with an electric mixer on high speed for 3 minutes, until mixture is frothy and pale yellow. Beat in vanilla. Fold egg mixture into chocolate mixture one-half at a time, combining gently until evenly blended. Spoon batter into prepared pan(s).

Bake for 14-15 minutes for smaller pans or 17-19 minutes for larger. Centre should be set (not jiggly when you wiggle the baking tray), but still soft. Let cakes cool in pan(s) for 20 minutes then remove from pan(s). When completely cooled, cakes can be placed in an airtight container and stored at room temperature for up to 2 days, or frozen for up to a month.

Five minutes before serving, make ganache by putting the espresso powder and whipping cream in a microwave-safe jug or measuring cup. Stir to dissolve powder then bring just to a boil over medium-high heat in the microwave. Add the 1/2 cup of chocolate chips, but do not stir. Let stand 5 minutes then stir until smooth.

Put cakes on serving plates and pour most of the ganache on top, reserving some to decorate the plates.
Thin the remaining ganache with a little more whipping cream and drizzle decoratively on the plates. Garnish with fresh raspberries, a few coffee beans and a dusting of icing sugar. 

Serves 2

Paula Roy

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