Disneyland's Flourless Chocolate Cake

Happy Valentine's Day everyone! I know that this post is a little late but this past weekend was crazy busy for me at work. Anyway I digress; I hope you all celebrated with someone you love wether it is a significant other, family member, or friend.I made these delicious cakes for my boyfriend and I to share and we shamelessly ate all of them in one night (oops!). This recipe is so simple and the cakes are so tasty! This would be a fun dessert if you are cooking at home or having a "Galentine's Day" dinner or brunch. One day I want to host a Galentine's brunch and I think I will definitely be serving these cute little cakes for dessert. If you are a chocolate fan then these are going to become your favorite cakes. For me the best part is that they have no flour in them! They are so chocolaty and the ganache on top is perfect. I hope you give them a try and love them as much as I do. Perhaps you are celebrating Valentine's day a little late this year; this would be a great treat for any Valentine to receive.

• 1 cup heavy cream
• 1 cup dark chocolate chips

3. Combine the butter and the chocolate chips in a glass bowl (microwave safe) and microwave on high for 60 seconds.

4. Stir chocolate mixture until smooth. If not melted completely, return the bowl to the microwave for 15 second intervals, stirring well between each reheat until fully melted. Set aside.

5. Combine the cocoa powder, espresso and water in a separate bowl. Stir until the mixture is smooth and set the bowl aside.

6. Combine the eggs, sugar, and rum in a large bowl, whisking thoroughly until well combined.

7. Add the cocoa-espresso mixture to the egg mixture and then stir in the melted chocolate mixture. Whisk until the mixture is smooth and creamy.

8. Pour the batter into your prepared muffin molds and bake until the cakes puff slightly and the surfaces are set, about 22-25 minutes.

9. Cool the cakes and then refrigerate for at least three hours. Prepare the ganache before you are ready to serve.

1. In a medium saucepan over medium heat, add the heavy cream and bring to a boil.

2. Remove from heat and stir in the chocolate chips; whisk until smooth.

3. To serve: remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with the ganache. Make sure you cover the sides of the cakes. Refrigerate them until you are ready to serve.

• I decided to bake my cakes in mini bundt cake pans. Because there were a lot of crevasses inside of the pan I was not able to use butter to grease it. Instead I used Pam.
• When you take your cakes out of the oven let them sit in the pan for a few minutes. This helps them settle and finish cooking plus make it easier to get out of the pan.
• When you are ready to take them out, I suggest putting some parchment on a wire rack (the same one you will use to coat the ganache) and plop out the cakes from the pan on top of it. I must admit that some of mine fell apart during the pan removal process so having the paper there made easy clean up!
• These cakes will be more fragile than normal cakes so be gentle when handling them.

I adore these little cakes and they turned out so pretty! Even though there is no flour in these cakes they are surprisingly fluffy. I was expecting them to be on the dense side but they weren't.I served them room temperature along with a scoop of vanilla bean ice cream. It was so delicious. You could also serve it with some chocolate covered strawberries or some fresh whipped cream! I definitely will be making these again.