Ingredients for Flourless Chocolate Oh So Good Molten Cake
- Semisweet Chocolate
- Unsalted Butter
- Unsweetened Cocoa
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Granulated Sugar
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How to Make Flourless Chocolate Oh So Good Molten Cake
- Ensure all ingredients are at room temperature.
- Preheat oven to 400°F (200°C).
- Generously butter 6 muffin tins and sprinkle with 1 tablespoon of granulated sugar per tin, tapping to distribute evenly.
- Melt 6 ounces (170g) of bittersweet chocolate and 6 tablespoons (85g) of unsalted butter using a double boiler or microwave. Stir until smooth and combined.
- Remove from heat and sift in 1/4 cup (30g) unsweetened cocoa powder. Stir until smooth.
- In a clean bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar, beating on high speed until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.
- Fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Spoon batter evenly into the prepared muffin tins, filling each about ¾ full.
- Bake for 7-8 minutes, or until the edges are set but the center is still gooey. Add an extra minute if the batter was refrigerated.
- Remove from oven and let the cakes cool in the tins for a few minutes. They will shrink slightly.
- Place a cooling rack over the pan and invert the cakes onto the rack.
- Serve warm, dusted with powdered sugar, topped with whipped cream (optional), and fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
84g
Carbs
5g
