This impressive 5 ingredient under-30-minutes flourless molten chocolate cake for two is the dessert to make when entertaining guests or even just on a down day.
We all have those days when you need a little something sweet but more than just a piece of chocolate; something more elaborate, but something that isn’t a process to put together. And of course – something that won’t last for days, because if there’s too much of it that’s no good either. And so I created this molten chocolate cake for two (or one if you really need some dessert ;). The recipe is easy to make, with just a few ingredients, and is flourless so it’s lighter than most mainstream desserts. It makes a great dessert to serve while entertaining because you can make individual portions and do all the prep work to 8 hours in advance.
What I love about this last-minute dessert is that all the ingredients are ones you will always have handy in your pantry – it is simply made of five ingredients – chocolate, butter, sugar, eggs and vanilla. It comes together in no more than 30 minutes from start to finish: just a little something decadent to brighten up your day without putting you to the task. It’s funny – everyone I know has a different name for this concoction based on their memories and experience. Gooey chocolate cake, chocolate pudding, molten chocolate cake, chocolate lava cake, chocolate bomb, it goes on. This particular recipe for flourless molten chocolate cake makes just enough for two people. You can double, triple, quadruple this recipe if you are baking for more. Heavenly gooey chocolate goodness all rolled into two little ramekins. Serve it al la mode with vanilla ice cream!
- 60g dark chocolate (avoid using milk chocolate, the results are watered down)
- 25g butter
- 20g sugar
- 1 egg, separated carefully
- ¼ tsp vanilla powder or essence
- Melt the chocolate and butter in a double boiler until smooth and creamy, about 5-7 minutes. Be careful to not let the chocolate dish touch the water surface directly to avoid burning the chocolate.
- Allow the butter and chocolate mixture to cool slightly. Whisk in the yolk, vanilla and half the sugar.
- In a separate bowl, beat the egg white with an electric beater until it forms stiff peaks. When whisking egg whites, always work with a room temperature egg.
- Add in the remaining sugar to the beaten egg white and beat once again till it is incorporated and the mixture is glossy. If your chocolate is very dark or bitter, you can add more sugar.
- Fold the egg white into the chocolate mixture.
- Divide the mixture into two ramekins.
- At this point, you can bake the molten chocolate cakes or refrigerate them for up to 8 hours.
- Bake at 190C for 15-17 minutes. Be sure to check that you don't overbake as you want the center to be molten and creamy, not dry.
- Serve immediately with a scoop of ice cream.
Note: I would recommend using ramekins (a small bowl that isn’t wider at the top like most bowls, as pictured) for the ideal texture but you can use any oven-safe bowl. Be sure to not fill the molten cake batter all the way to the top because it will rise while baking, which can cause a mess in your oven if it overflows.