Indulgent Flourless Chocolate Lava Cakes in Under 30 Minutes
Last Updated: December 25, 2022
Why This Recipe Works
The secret to these decadent flourless chocolate cakes lies in the whipped eggs and sugar that create a rich base for melted chocolate and butter. For an intense chocolate experience, opt for bittersweet chocolate. These cakes are baked just until they reach an internal temperature of 160°F (71°C), ensuring a delightfully gooey center.
During my time as a food writer, I had the pleasure of interviewing Megan Lin, the talented chocolatier behind Cacao7 in Singapore. Her shop specializes in low-carb and low-GI chocolates and desserts. During our conversation, she generously offered me a taste of her signature flourless warm chocolate lava cake made with exquisite organic Ecuadorian chocolate. Initially skeptical due to my past experiences with diabetic-friendly sweets, I was quickly won over by the allure of Ecuadorian chocolate.
Megan presented me with a small paper cup containing her warm creation. Each spoonful revealed an explosion of molten chocolate bliss—pure flavor without any flour to dilute it, boasting a texture reminiscent of pudding. To my surprise, this dessert was indeed diabetic-friendly! The magic ingredient? An all-natural sweetener called Whey Low that she used to enhance her chocolates and desserts.
Inspired by this delightful experience, I set out to create my own version using traditional sugar—something most home bakers have on hand.
After experimenting with just a handful of ingredients typical for lava cakes—eliminating flour entirely—I found that using rich 70% bittersweet chocolate yielded the best results. The process is straightforward: whip eggs with sugar until light and fluffy before folding in melted butter and chocolate mixture. A quick bake later resulted in cakes featuring perfectly gooey centers at exactly 160°F (71°C). Once again, I found myself lost in pure chocolaty bliss!
### Flourless Chocolate Lava Cake Recipe
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Ingredients:
- 8 ounces bittersweet chocolate (70% cocoa), finely chopped
- 12 tablespoons unsalted butter (6 ounces), cubed
- 4 large eggs - 1/2 cup granulated sugar (3½ ounces)
- 1/8 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C) and position the rack in the middle.
- Grease seven ramekins or use paper baking cups that hold about seven tablespoons each.
- Melt the chopped bittersweet chocolate along with cubed butter using either a microwave or by placing them over simmering water until smooth; then remove from heat.
- In another bowl, whip together eggs, sugar, and salt on medium-high speed until lightened in color—approximately five minutes.
- Lower mixer speed to combine egg mixture with melted chocolate until fully incorporated. 6. Distribute batter evenly into prepared ramekins placed on a baking sheet.
- Bake for about ten minutes or until edges are set but centers remain soft; avoid over-baking!
- Allow cooling for three minutes before serving.
Special Equipment Needed:
- Hand or stand mixer
- Ramekins (4-ounce or 6-ounce)
Notes:
If you choose larger ramekins (6-ounce), divide batter among six instead of seven cups; increase baking time by two minutes while ensuring each cake’s interior registers at least 160°F when done.
Nutritional Information per Serving:
(Serves: 6–7)
| Nutrient | Amount |
|---|---|
| Calories | 464 |
| Total Fat | 36g |
| Saturated Fat | 21g |
| Cholesterol | 160mg |
| Sodium | 86mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 4g |
| Sugars | 22g |
| Protein | 6g |
Note: Nutrition facts are estimates based on ingredient databases.
Indulge yourself today with these easy-to-make molten delights!