Cakes & Cupcakes Chocolate Currently Craving Gluten Free

Flourless Molten Chocolate Cakes

December 7, 2022

These flourless molten chocolate cakes are so decadent and so simple. They are like THE perfect dessert! Rich and fudgy […]

These flourless molten chocolate cakes are so decadent and so simple. They are like THE perfect dessert! Rich and fudgy with warm, gooey centers, crispy edges and crackled tops, these mini cakes are a chocolate lover’s dream! 

6 mini flourless chocolate lava cakes on vintage baking sheet

I love a fuss-free dessert that only looks fancy. This one gets bonus points for being easy to whip up in just 30 minutes. Put this recipe in your back pocket because you’ll be making it again and again. It’s perfect for every occasion and every season!

flourless chocolate cake fresh from the oven with spoons for serving

What makes these cakes so good?

There’s a lot to love about these flourless molten chocolate cakes, that’s for sure! Here’s a few reasons why you’ll love this recipe:

  • Individually portioned for single servings
  • Easy to make in 30 minutes or less
  • Uses just a handful of simple ingredients
  • Super chocolatey 
  • Naturally gluten free so everyone can enjoy them
  • Perfect for last minute chocolate cravings and dinner party desserts

close up shot of individual molten chocolate cake dusted with unsweetened cocoa powder

Ingredients

This recipe is so easy to make at a moment’s notice. You’ll need just a handful of ingredients that you probably already have in your pantry. 

  • Butter
  • Chocolate
  • Eggs
  • Sugar
  • Cocoa powder
  • Vanilla

close up of bite taken out of flourless molten lava cake in Staub mini cocotte

Tips for the best lava cakes

  • Use the highest quality ingredients you can. Because there are so few ingredients in this recipe, you’ll want to be sure to reach for a good quality chocolate, cocoa powder and vanilla extract. Go for the good stuff!
  • Use room temperature eggs. This will help the batter incorporate easily. Keep in mind that eggs are easier to separate when they are cold so feel free to separate them ahead of time. 
  • Do not over bake. The warm, molten center of the cakes is what makes this dessert so irresistible. Don’t be tempted to over bake the cakes or they will be dry. I like to add a tablespoon or two of chocolate chips to the bottom of each ramekin for an extra gooey center. 

mini flourless chocolate cakes lined up on a baking sheet in white ramekins

How to make flourless chocolate cakes

These individual chocolate cakes come together in no time. Follow the step-by-step guide below and check the recipe card for ingredients and detailed instructions. 

  • Step 1: Butter 6 mini cocottes or ramekins, coating the bottom and sides. Dust with a little cocoa powder and then tip the container over to let the excess fall out. 
  • Step 2: Melt the butter and chocolate chips until smooth and shiny. Set aside to cool for about 10 minutes.
  • Step 3: Remove from the heat and add the salt and vanilla. Stir to combine.
  • Step 4: Add the egg yolks, brown sugar and cocoa powder to the bowl of a stand mixer fitted with the paddle attachment. Mix for 2 minutes until well combined and thickened. Scrape down the sides of the bowl.
  • Step 5: Add the melted chocolate and butter mixture to the egg and sugar mixture. Mix for 20 seconds to combine. Scrape down the sides of the bowl. 
  • Step 6: In a separate bowl with a hand mixer, or using a stand mixer fitted with the whisk attachment, beat the egg whites until frothy and thickened. Slowly add the granulated sugar one tablespoon at a time and beat the egg whites until stiff, glossy peaks form.
  • Step 7: Add half of the egg white mixture to the chocolate mixture and fold with a large spatula until barely combined. Add the remaining egg whites and fold until the batter is fully incorporated and no white streaks remain.
  • Step 8: Divide the batter evenly between the prepared cocottes and place them on a large baking sheet. 
  • Step 9: Bake in a preheated 350°F oven for 12 to 13 minutes or until the tops are puffy and just begin to crack on top.
  • Step 10: Remove from the oven and cool for 15 minutes. Grab a spoon and dive right into these warm and gooey cakes!

close up of molten chocolate cake in mini cocotte on baking sheet dusted with cocoa powder

How to serve flourless chocolate cakes

I love these straight from the oven without any toppings but there’s no shortage of ideas to make them extra fancy. 

  • Top with a sprinkle of cocoa powder
  • Dust with powdered sugar
  • Add a scoop of vanilla bean or coffee ice cream
  • Pile on fresh berries and a dollop of freshly whipped cream

Any way you top them, these flourless molten chocolate cakes are are pure chocolate heaven! I know I say that about a lot of my recipes, but I really mean it friends. Make these. You won’t be sorry. And because they are baked in individual ramekins or coquettes, you don’t even have to feel bad about not sharing.

Happy Baking!

Looking for more chocolate desserts? Try these recipes:

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Flourless Molten Chocolate Cakes Recipe

  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Rich and gooey flourless molten chocolate cakes ready in less than 30 minutes with just 7 ingredients? Yes please! Naturally gluten free so everyone can enjoy them.


Ingredients

Units Scale
  • 8 ounces semi-sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 4 large egg yolks, room temperature
  • 3 tablespoons light brown sugar
  • 2 tablespoons Dutch process cocoa powder
  • 3 egg whites, room temperature
  • 3 tablespoons granulated sugar

 


Instructions

  1. Preheat oven to 350 degrees. Grease 6 mini cocottes or ramekins with butter, covering the sides and bottom. Dust with a little cocoa powder and then tip the containers over to let the excess fall out.
  2. Melt the butter and chocolate chips over a double boiler over medium low heat until smooth and shiny. Remove from the heat and add the salt and vanilla. Stir to combine well. Set aside to cool for about 10 minutes.
  3. To the bowl of a stand mixer fitted with the paddle attachment, add the egg yolks, brown sugar and cocoa powder. Mix for 2 minutes on medium high speed until well combined and thickened. Scrape down the sides of the bowl.
  4. Add the melted chocolate and butter mixture to the egg and sugar mixture. Mix for 20 seconds to combine. Scrape down the sides of the bowl once more.
  5. In a separate bowl using a hand mixer, beat the egg whites until frothy and thickened. Slowly add the granulated sugar one tablespoon at a time until the egg whites from stiff, glossy peaks.
  6. Add half of the egg white mixture to the chocolate mixture and fold with a spatula until barely combined. Add the remaining egg whites and fold until the batter is fully incorporated and no white streaks remain.
  7. Divide the batter evenly between the prepared ramekins and place them on a large baking sheet.
  8. Bake for 12 to 13 minutes or until the tops are puffy and just begin to crack on top.
  9. Remove from the oven and cool for 15 minutes before serving.

 


Keywords: flourless molten chocolate cakes, molten lava cakes

*Recipe adapted from a similar recipe found here from Williams Sonoma.

  • Reply
    Ermelinda
    November 20, 2020 at 4:53 pm

    As a fan of chocolate myself, i was really excited to try out this recipe once i saw it up. All i have to say is that is absolutely delicious and what’s even better is that you need only few ingredients and little time to make them.Loved it!
    Thank you for sharing this recipe.

    • Reply
      Heather Mubarak
      November 22, 2020 at 2:45 am

      I’m so happy to hear you loved these molten chocolate cakes as much as I do!! Thanks for trying my recipe!

  • Reply
    Mara
    November 17, 2020 at 10:27 pm

    Hi! I’d love to try this but I was wondering what is the size of the ramekins 🙂

    • Reply
      Heather Mubarak
      November 19, 2020 at 3:19 am

      I use the standard 3 inch size. Enjoy!

  • Reply
    anil
    May 20, 2020 at 12:19 pm

    I’m so happy to hear that you enjoyed this recipe. These are definitely one of my favorites!

  • Reply
    Mobi Generation
    May 7, 2020 at 5:46 am

    I’m so happy to hear that you enjoyed this recipe. These are definitely one of my favorites!
    This is nice blog. Keep it up.

  • Reply
    Quotessee
    April 2, 2020 at 4:04 pm

    I’m so happy to hear that you enjoyed this recipe. These are definitely one of my favorites!

  • Reply
    Ieva
    December 6, 2019 at 9:17 am

    Can I prepare molten cakes and keep them in fridge till ready to bake? Would love to make these for a dinner party.

    • Reply
      Heather Mubarak
      December 8, 2019 at 8:02 am

      Yes, that should work just fine. Enjoy!!

  • Reply
    Bondita
    October 15, 2019 at 10:32 am

    I have tried out this recipe and I and my family just loved it. Thanks for this delicious recipe

    • Reply
      Heather Mubarak
      October 16, 2019 at 5:18 am

      I’m so happy to hear that you enjoyed this recipe. These are definitely one of my favorites!

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