Molten Flourless Chocolate Cake

Total Time
Prep 20 mins
Cook 12 mins

From Health, March 2006.


  1. Preheat oven to 425°.
  2. Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
  3. In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
  4. Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
  5. Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
  6. Let the chocolate and butter melt; remove from heat.
  7. Let mixture cool slightly by stirring occasionally, about 5 minutes.
  8. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
  9. Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
  10. Fill them 3/4 of the way full and place on a baking sheet.
  11. Bake for 10-12 minutes, depending on how gooey you'd like the centers.
  12. Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
Most Helpful

3 5

The recipe was easy to follow but not sure of the cooking time as 8 minutes made mine cook all the way through, though a very wet texture.

5 5

I halved the recipe and used 2 remekins. Made for DD and myself and we both thought they were good. I liked them alot but we both would have liked some vanilla ice cream with them. DD thought they tasted "rubbery" around the edges, but I didn't think so. I cooked for 11 minutes, but could have done with 10. This was a great for a quick and easy chocolate fix! Thank you!

Will these work if baked in a muffin tin? I hate to buy ramekins just for this. I'm testing desserts for my wedding reception.