The Last Few Dates recipe series: Mini Flourless Chocolate Cake

We envisioned  “The Last Few Dates” recipe series of date inspired creations as a series of clever ways to use the last few dates in the box (thus making room for a fresh supply!).

This mini flourless chocolate cake is our riff on the molton lava cake but sweetened with dates! Gooey and chocolatey, you can enjoy them as is or topped with ice cream, salted caramel  sauce, raspberry sauce or cocoa nibs!

Makes 6


  • nonstick cooking spray
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 large eggs
  • 4 dates
  • ½ teaspoon Kosher salt
  • for serving: ice cream, salted caramel, fresh whipped cream, freeze-dried raspberries, flaky sea salt, etc.



Preheat the oven to 350 degrees F. Generously spray 6 wells in a cupcake pan with nonstick cooking spray, and set aside.

Put the dates in a bowl, top with boiling water, and allow to soften. Drain water and cut/mash with a knife to form a paste.

Melt the chocolate: Add the chopped chocolate & butter to medium microwave-safe bowl. Microwave in 30-second intervals for 1-2 minutes, mixing well between intervals, until the chocolate is totally melted and smooth. Add the date paste, stirring well to combine. The date paste will want to stick together; it is easiest to smash the dates against the side of the bowl using the back of a spoon to separate and fully combine into the chocolate.

Make the flourless chocolate cake batter: Add the eggs and salt to a mixing bowl. Use an electric mixer to beat the mixture together, until the egg is very pale yellow and salt is dissolved. This will take 2-3 minutes, so be patient and keep mixing! Temper the egg mixture by folding in about ¼ cup of the warm, melted chocolate, working to ensure the eggs do not scramble. Once combined, gently fold in the remaining chocolate. You want to work carefully here to avoid deflating all of the volume that you just put in the egg mixture!

Bake the cake: Transfer the batter into the prepared cupcake pan. Bake for 8-10 minutes, until the edges begin to pull away from the sides and the tops are set. Remove from the oven and allow to cool for a few minutes. Then run a knife around the edges to loosen the cake and carefully turn the cakes out on to a plate to cool completely.

Serve as desired, topped with salted caramel, whipped cream, berries, ice cream, or plain!

Recipe created and photographed by Ellie O’ Brien – Hungry by Nature

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