Five-spice flourless chocolate cakes

Five-spice flourless mascarpone chocolate cakes (8 of 6 oz ramekins)

Author: Marvellina
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  • 4 Tbsp butter melted and kept warm
  • 1/3 cup unsweetened cocoa powder
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate chopped
  • 1/4 cup sugar
  • 1 1/2 tsp Chinese five-spice powder
  • 8 oz mascarpone cheese room temperature
  • 3 eggs

Whipped cream:

  • 1/2 cup heavy cream chilled
  • 2 tsp sugar


  • Preheat the oven to 300 F and generously butter eight of your 6-oz ramekins or you can use 3 of 4 oz mini cake pans with the melted butter. Dust the bottom and sides of each ramekin with some of the cocoa powder, tapping out the excess. Set the prepared ramekins on a baking sheet and set aside
  • To prepare the chocolate, put 1/2 cup of heavy cream in a small saucepan and bring just to a boil over medium heat. Set aside
  • Combine the chocolate, sugar, and five-spice powder in a large, heat-proof bowl. Set the bowl over a pot of gently simmering water and cook, stirring until the chocolate is completely melted, about 5 minutes. Add the heated cream to the melted chocolate and mix well. Remove the bowl from the heat and set aside to cool
  • Combine mascarpone cheese and the remaining of the 1/2 cup heavy cream in a large mixing bowl and beat with electric mixer until smooth. Add the eggs, one at a time, beating well after each addition. Add the chocolate mixture and mix on medium speed until just combined. Do not overmix
  • Divide the batter among the 8 ramekins until each is 3/4 full. Bake until the centers are just set, about 1 hour. Remove the cakes from the oven and set aside for 10 minutes before unmolding
  • Meanwhile, prepare the whipped cream by beating the heavy cream and sugar together in a large bowl with an electric mixer on high speed until soft peaks form
  • Unmold each cake by running a knife around the edge of the cake and inverting it onto a dessert plate. If you want to serve them warm , garnish each cake with a dollop of whipped cream