Menu Enter a recipe name, ingredient, keyword...

Mini Chocolate Cherry Flourless Cakes with Toasted Marshmallow


Light and tender flourless chocolate cake, studded with sweet maraschino cherries and topped with marshmallow cream, which is toasted to perfection.

The Gourmandize Team

Light and tender flourless chocolate cake, studded with sweet maraschino cherries and topped with marshmallow cream, which is toasted to perfection.

Rate this recipe 4.3/5 (45 Votes)


  • 6 oz bitter sweet chocolate, chopped (6 squares)
  • 1/3C butter
  • 3 Tbs unsweetened cocoa powder
  • 2 Tbs vanilla rum
  • 1 Tbs hot water
  • 1/2 tsp vanilla
  • 1/2 C sugar
  • 1/4 C maraschino cherries, finely chopped
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 4 oz 70% dark chocolate
  • 1/4 C light cream
  • 1 jar marshmallow fluff
  • 5 maraschino cherries with stems (dipped in melted chocolate)


Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 16mins
Cost Average budget


Step 1

Preheat oven to 350 degrees. Butter 5 ramekins and set aside.

Step 2

For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

Step 3

Place cocoa powder in a small bowl. Stir in rum, hot water and vanilla to form a smooth paste; set aside. Place sugar and egg yolks in a mixing bowl; beat on medium-high speed until doubled in volume. Pour in chocolate mixture; beat on medium-high speed until well blended. Add cocoa mixture; mix on medium-low speed just until blended.

Step 4

In a seperate bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture and cherries. Carefully spoon into ramekins; spread to edges using the back of a teaspoon. Bake 15-17 minutes or until center appears nearly set when gently shaken. {Center will firm as it cools. Do not overbake.} Remove from oven to cooling rack. Cool completely, about 1 hour. Gently run a small knife around edges, to loosen edges of cake from ramekins. Remove cakes from ramekins and place bottom side up, onto serving plates.

Step 5

In a small saucepan heat 1/4 C light cream, until tiny bubbles start to form around the edges of the pot. Pour half over 4 oz of dark chocolate and let sit a few minutes. Stir to combine melted chocolate with cream, adding more warm cream if needed, to form a nice sauce, slightly thicker than you would like (chocolate sauce will thicken when it cools).

Step 6

Preheat broiler. Top cakes with a large spoonful of marshmallow fluff and place under broiler (quite close) until tops begin to brown slightly. (alternately, yoyu can use a small blow torch to toast the marshmallow) Remove and drizzle cakes with chocolate sauce. Garnish with a chocolate dipped maraschino cherry.

A small torch may be used to toast the marshmallow topping.

You'll also love

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 


  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate


  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Review this recipe

White Chocolate Berry Bread Pudding angel salad