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.
FOOD NETWORK MOLTEN CHOCOLATE CAKE
These little cakes are to die for! I first made them for my husbands' boss' Christmas Party. Makes 12 so it is a great desert for a crowd. I have been asked almost weekly to make this for my family = no special occasion needed! I have found that the batter is much better when it is allowed to chill overnight is a sealed container. Garnish with raspberry sauce and fresh raspberries or white chocolate ganache or satin chocolate mint sauce, the possibilities are endless.
Provided by From the Burg
Categories Dessert
Time 40m
Yield 12 ramekins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate and butter together.
- Cool slightly.
- In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
- Whisk this into the chocolate mixture then whisk in the flour.
- Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
- Bake in a preheated 450°F oven for approximately 10 minutes.
- Serve in the ramekin or I invert on a plate and garnish.
- Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.
Nutrition Facts : Calories 401.4, Fat 25.6, SaturatedFat 14.9, Cholesterol 231.9, Sodium 225.6, Carbohydrate 38.4, Fiber 0.3, Sugar 29.5, Protein 5.7
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