Molten Flourless Chocolate Cake Recipes

FLOURLESS CHOCOLATE LAVA CAKE

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.

FLOURLESS CHOCOLATE OH-SO-GOOD MOLTEN CAKE

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.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

MOLTEN FLOURLESS CHOCOLATE CAKE

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.