Individual Chocolate Volcano Cakes Flourless
Indulge in the ultimate dessert experience with these luscious Individual Chocolate Volcano Cakes—completely flourless and irresistibly rich. Crafted with 70% dark chocolate and butter for a silky, molten center, these mini masterpieces are the perfect treat for chocolate lovers and gluten-free diets alike. With just 15 minutes of prep time, these decadent cakes bake to perfection in under 12 minutes, creating a dreamy balance of crisp edges and gooey, lava-like centers. Served warm and topped with whipped cream, vanilla ice cream, or a handful of fresh berries, these single-serve delights are ideal for dinner parties or a date-night indulgence. Easily assembled in ramekins with a quick cocoa powder dusting, this recipe combines simplicity, elegance, and pure chocolate decadence.
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% cocoa or higher)
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 3 Large eggs
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Cocoa powder (for dusting ramekins)
- 1 tablespoon Butter (softened, for greasing ramekins)
Instructions
Preheat your oven to 200°C (400°F) and position a rack in the center of the oven.
Generously grease four 6-ounce ramekins with the softened butter, ensuring full coverage, and dust with cocoa powder. Shake out the excess and set aside.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method), stirring occasionally until smooth. Remove the bowl from heat and allow the mixture to cool slightly.
In a separate mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2–3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Add the vanilla extract and a pinch of salt, stirring until fully incorporated.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet for easier handling and bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still soft and jiggly.
Remove from the oven and let the cakes rest for 1–2 minutes. Then, carefully run a knife around the edges to loosen them.
Invert each ramekin onto a serving plate and gently lift to release the cakes. Serve immediately with your choice of toppings, such as whipped cream, vanilla ice cream, or fresh berries.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 35.9 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
