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Molten Flourless Chocolate Cake

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“From Health, March 2006.”

Ingredients Nutrition


  1. Preheat oven to 425°.
  2. Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
  3. 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.
  4. Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
  5. 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 doesn't touch the bowl.
  6. Let the chocolate and butter melt; remove from heat.
  7. Let mixture cool slightly by stirring occasionally, about 5 minutes.
  8. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
  9. Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
  10. Fill them 3/4 of the way full and place on a baking sheet.
  11. Bake for 10-12 minutes, depending on how gooey you'd like the centers.
  12. Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

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