Molten Flourless Chocolate Cake

recipe
This flourless cake is a perfect gluten-free dessert for anyone who loves chocolate! With under 300 calories per serving, this treat tastes much more indulgent.

Yield:

Makes 6 servings (serving size: one 4-ounce cake)

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 298
Fat 22 g
Satfat 13 g
Monofat 7 g
Polyfat 1 g
Protein 6 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 161 mg
Iron 2 mg
Sodium 52 mg
Calcium 32 mg

Ingredients

4 large eggs
1/2 pound (8 ounces) semisweet chocolate
2 ounces (1/2 stick) unsalted butter
Cooking spray
Powdered sugar for decorating

Preparation

1. Preheat oven to 425°.

2. Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.

3. 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.

4. 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.

5. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.

6. Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or even muffin tins). Fill them 3/4 of the way full and place on a baking sheet.

7. 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.

Note:

Gale Gand,

March 2006
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