Molten Flourless Chocolate Cake
Back to listIngredients:
- 4 eggs
- 1/2 lb semisweet chocolate
- 2 ounces unsalted butter
- cooking spray
- powdered sugar for decorating
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 doesnt 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 youd like the centers
- Turn the cakes out onto dessert plates
- and serve immediately with a sprinkle of powdered sugar
