Molten Flourless Chocolate Cake
Dive into indulgence with this Molten Flourless Chocolate Cake, the ultimate dessert for chocolate lovers craving a rich and decadent treat. Crafted without flour, this recipe achieves its irresistibly gooey center through a luxurious combination of dark chocolate and butter, enhanced by the velvety smoothness of eggs and egg yolks. With only 15 minutes of prep time and quick baking at high heat, the edges set to perfection while the molten core stays lusciously soft. The ramekins are dusted with cocoa powder for a subtle touch of bitterness, and a sprinkle of sea salt can add an intriguing contrast to the deep chocolate flavor. Perfect for impressing guests or indulging in a romantic evening, this dessert pairs beautifully with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. Prepare to savor every spoonful of this gluten-free, restaurant-worthy chocolate experience!
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% cocoa or higher)
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 2 units Large eggs
- 2 units Egg yolks
- 1 teaspoon Vanilla extract
- 1 tablespoon Cocoa powder (for dusting ramekins)
- 1 pinch Sea salt (optional, for garnish)
Instructions
Preheat your oven to 220°C (430°F).
Grease four ramekins (approximately 4-ounce size) with butter, ensuring full coverage. Dust the insides with cocoa powder, then tap out the excess. Set aside.
In a heatproof bowl, combine dark chocolate and butter. Melt them together using a double boiler or microwave in 30-second intervals, stirring until smooth.
Whisk granulated sugar into the melted chocolate-butter mixture until fully incorporated and glossy.
Add the eggs and egg yolks, one at a time, whisking thoroughly after each addition.
Mix in the vanilla extract until evenly incorporated.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Arrange the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set while the centers remain soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for 1-2 minutes. Optionally, run a knife along the edges to loosen the cakes.
Carefully invert the ramekins onto serving plates. Gently lift them off to reveal the cakes.
Serve immediately, optionally garnished with a pinch of sea salt, a dusting of cocoa powder, or a scoop of vanilla ice cream for added decadence.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 143.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 254 mg | 20% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1529 mg | 33% | |
*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.
