Mini Flourless Chocolate Black Currant Chantilly Tortes
Serves: 12 individual cakes
  • 8 oz. Chocolate Chips, 60% cacao content or higher
  • 14 tablespoons (1¾ sticks) Butter, diced
  • 2 tablespoons Currant Jelly
  • 4 large Eggs
  • ¼ cup Sugar
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Creme de Cassis
  • For the Chantilly Cream:
  • 2 cups Heavy Whipping Cream
  • ¼ cup Sugar
  • 3 tablespoons Creme de Cassis
  • Fresh Cherries and Currants to garnish
  • Chocolate Shavings, to garnish
  1. Preheat the oven to 325 degrees. Line a muffin tin with 12 cupcake wrappers.
  2. Place the chocolate, butter, and jelly in a saucepan. Melt over medium/low heat, stirring well, until chocolate is melted and the mixture is well combined. Remove from heat and cool to lukewarm, stirring often, about 10 minutes.
  3. While the chocolate mixture is cooling, whisk the eggs, sugar,creme de cassis, and vanilla in a large bowl until well blended, about 1 minute. Gradually whisk in the cooled chocolate mixture.
  4. Divide the batter among baking wrappers.
  5. Bake in the preheated oven for 12-15 minutes, or until puffy and slightly cracked on top.
  6. Remove and let cool on a wire rack. Place in the refrigerator and chill until firm and cold.
  7. Place the heavy cream and ¼ cup sugar in a bowl and beat with an electric mixer until stiff peaks form. Add the creme de cassis to the cream and beat in just until combined.
  8. Place the cream in a piping bag fitted with a large star tip and pipe on top of the chilled cakes.
  9. Garnish with 1 cherry each, fresh currants, and chocolate shavings.
Recipe by The Kitchen McCabe at