FLOURLESS CHOCOLATE LAVA CAKE
So decadent yet so simple, you'll be saying 'flour who!?' when you let this sweet lava flow.
Provided by Chateau Ste Michelle
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Adjust a rack to the middle of the oven. Butter six 4-ounce ramekins.
- Put the chocolate and butter in a metal or glass bowl over barely simmering water. Stir occasionally until melted. Remove from the heat.
- Place the eggs, sugar, and salt in the bowl of a mixer. Whip at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low and add the chocolate; mix until combined. Spoon into the prepared ramekins and place on a baking sheet.
- Bake for about 10 minutes or until the edges are set but the center is underdone. Let cool 3 minutes before serving.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 38.3 g, Cholesterol 186.7 mg, Fat 38.9 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 23.3 g, Sodium 100.1 mg, Sugar 33.8 g
FLOURLESS CHOCOLATE OH-SO-GOOD MOLTEN CAKE
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.
Provided by Izzy Knight
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 283.1, Fat 27.2, SaturatedFat 17, Cholesterol 30.5, Sodium 45.9, Carbohydrate 15.1, Fiber 6, Sugar 4.7, Protein 7
MOLTEN FLOURLESS CHOCOLATE CAKE
Make and share this Molten Flourless Chocolate Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
- 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.
- Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
- 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.
- Let the chocolate and butter melt; remove from heat.
- Let mixture cool slightly by stirring occasionally, about 5 minutes.
- Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
- Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
- Fill them 3/4 of the way full and place on a baking sheet.
- Bake for 10-12 minutes, depending on how gooey you'd like the centers.
- Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
FLOURLESS MOLTEN SPICE CAKE
An easy flourless cake made as individual servings for each of your guests. A rich chocolate cake with a molten center. An easy Valentine's Day dessert.
Provided by Katering by Kreft
Categories Chocolate Cake
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
- Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
- Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.
Nutrition Facts : Calories 1041.9 calories, Carbohydrate 95.8 g, Cholesterol 410.4 mg, Fat 71.3 g, Fiber 4 g, Protein 12.1 g, SaturatedFat 41.5 g, Sodium 81.4 mg, Sugar 90.2 g
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