Flourless Chocolate Oh-So-Good Molten Cake

Recipe by Izzy Knight
READY IN: 30mins




  • Have all ingredients at room temperature before you start.
  • Preheat the oven to 400° F.
  • Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
  • Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
  • Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
  • Beat egg whites with cream of tartar until soft peaks form.
  • Gradually add sugar, beating on high speed until stiff but not dry.
  • Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
  • Fold in remaining whites.
  • Spoon into prepared muffin tins.
  • (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
  • This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
  • Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
  • Place a cake rack over the pan and invert.
  • The cakes will fall out.
  • Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.


@Izzy Knight
“I am a terrible baker, but this dessert is one of the few dishes that I did NOT blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if I can make this cake, anybody can :P. *The recipe is right out of The Vancouver Province.”