Molten Flourless Chocolate Cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,822.0
- Total Fat: 134.1 g
- Cholesterol: 974.2 mg
- Sodium: 283.3 mg
- Total Carbs: 153.6 g
- Dietary Fiber: 13.4 g
- Protein: 35.0 g
View full nutritional breakdown of Molten Flourless Chocolate Cake calories by ingredient
Introduction
Prep 20 min, Cook 10 Min Prep 20 min, Cook 10 MinNumber of Servings: 1
Ingredients
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4 Large eggs
1/2 pound (8oz) semisweet chocolate
2 ounces (1/2 stick) unsalted butter
Cooking spray
Powdered sugar for decorating
Directions
Makes 6 servings
Preheat over 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 min (hold bowl directly over water, using dish towel to protect hands), whisking constantly
Remove eggs from heat, and whisk for another minute until eggs are very fluffy. Meanwhile, put chocolate and butter in a large, heatproof 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 min
Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.
Spray 6 (4oz) ramekins or overproof dessert cups with nonstick cooking spray (or use foil cups). Fill them 3/4 of the way full and place on baking sheet
Bake for 10-12 min, depending on your gooey you want the centers.
Turn cakes out onto dessert plates and serve immediately with a sprinkle of powdered sugar.
Number of Servings: 1
Recipe submitted by SparkPeople user STAYPOSITIVE08.
Preheat over 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 min (hold bowl directly over water, using dish towel to protect hands), whisking constantly
Remove eggs from heat, and whisk for another minute until eggs are very fluffy. Meanwhile, put chocolate and butter in a large, heatproof 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 min
Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.
Spray 6 (4oz) ramekins or overproof dessert cups with nonstick cooking spray (or use foil cups). Fill them 3/4 of the way full and place on baking sheet
Bake for 10-12 min, depending on your gooey you want the centers.
Turn cakes out onto dessert plates and serve immediately with a sprinkle of powdered sugar.
Number of Servings: 1
Recipe submitted by SparkPeople user STAYPOSITIVE08.
Member Ratings For This Recipe
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