Decadent Flourless Chocolate Molten Cakes

The Flourless Chocolate Oh-So-Good Molten Cake recipe you’ve shared sounds absolutely delightful and perfect for any chocolate lover, especially those who are gluten intolerant! Let’s delve into the details and explore the ins and outs of making this decadent dessert.

Recipe Overview

Name: Flourless Chocolate Oh-So-Good Molten Cake
Cook Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Description: This dessert is a foolproof delight, even for those who claim they can’t bake. It’s rich, chocolatey, and perfect for anyone with gluten intolerance.

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Recipe Details

Recipe Category: Dessert
Keywords: Canadian, Kid Friendly, < 30 Mins, Oven
Servings: 6
Calories per Serving: 283.1
Aggregated Rating: 5 (from 11 reviews)

Ingredients

• 6 oz bittersweet chocolate
• 6 tbsp unsalted butter
• 1/4 tsp cream of tartar
• 4 tbsp granulated sugar
• 1/8 cup cocoa powder

Instructions

1. Preparation: Ensure all ingredients are at room temperature before starting. Preheat the oven to 400° F. Prepare muffin tins by generously buttering them and then sprinkling with sugar, tapping the tins to distribute it evenly.

2. Melt Chocolate: Melt the bittersweet chocolate and unsalted butter together using a double boiler or microwave. Stir until smooth and well combined. Remove from heat and sift in the cocoa powder, stirring until the mixture is smooth.

3. Prepare Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, beating on high speed until the mixture forms stiff peaks but is still creamy.

4. Combine Mixtures: Use a rubber spatula to fold a portion of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until fully incorporated, taking care not to deflate the mixture.

5. Bake: Spoon the batter into the prepared muffin tins. If not baking immediately, you can refrigerate the batter at this point. Bake in the preheated oven until the tops of the cakes are slightly cracked but the center is still gooey, about 7 to 8 minutes. If the batter was refrigerated, add an extra minute or so to the baking time.

6. Cool and Serve: Remove the cakes from the oven and let them sit for a few minutes. They will shrink slightly from the sides and settle a bit. Place a cake rack over the muffin tin and invert to release the cakes. Serve warm, dusted with icing sugar, with whipped cream on the side if desired, and garnished with fresh raspberries or strawberries.

Nutritional Information (Per Serving)

• Calories: 283.1
• Total Fat: 27.2g
  • Saturated Fat: 17g
• Cholesterol: 30.5mg
• Sodium: 45.9mg
• Carbohydrates: 15.1g
  • Fiber: 6g
  • Sugar: 4.7g
• Protein: 7g

Tips and Notes

• Room Temperature Ingredients: Ensuring that all ingredients, especially the eggs and butter, are at room temperature helps in achieving a smooth batter and even baking.
• Baking Time: Keep a close eye on the cakes while baking, as the slight cracking on top indicates they are ready. The gooey center is key to the molten texture.
• Make-Ahead: You can prepare the batter ahead of time and refrigerate it until ready to bake. Just adjust the baking time slightly to accommodate the chilled batter.

This recipe not only promises a delicious dessert experience but also showcases how simple ingredients can come together to create something spectacular. Whether you’re baking for a special occasion or just craving a chocolate treat, these Flourless Chocolate Molten Cakes are sure to impress!