Gluten Free Molten Chocolate Mousse Cake. With only 4 ingredients this chocolate mousse version of a molten chocolate cake is the easiest recipe for this dessert that I’ve found.
I’ve tried a few of these recipes over the years and have enjoyed all of them to be honest. It is chocolate after all, but I this is the one I like best.
Rather than an oozing liquid center, the inside of these are more like a warm chocolate mousse. It just melts in your mouth.
This is also probably the most uncomplicated of the recipes I’ve tried. It uses only 4 ingredients in a pretty simple preparation.
It’s also the perfect dessert to end a romantic dinner for two. Some ripe fresh strawberries served with it are great for dipping and sharing.
Use butter to well grease 4 eight ounce ramekins or custard cups. Dust the insides of the greased cups with cocoa or granulated sugar and set aside.
For the other three recipe ideas for a romantic dinner for two, a flavour filled salad and a luscious, yet easy pasta dish, click here.
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Originally published January 2019. Updated May 2019 ro provide a printable recipe card and nutritional information.
- 3 1/2 tbsp butter
- 7 ounces chopped good quality chocolate I use dark chocolate with at least a 50% cocoa content
- 4 large or extra large egg yolks
- 4 tbsp sugar
- 2 large or extra large egg whites
- 1 tbsp sugar
Use butter to well grease 4 eight ounce ramekins or custard cups. Dust the insides of the greased cups with granulated white sugar and then cocoa and set aside.
Preheat oven to 425 degrees F.
Melt the butter and chocolate together over very low heat or in a double boiler.
Cool to almost room temperature.
Using an electric mixer, beat together the egg yolks and 4 tbsp sugar until light and fluffy.
Gently fold the egg yolk and chocolate mixtures together.
In a separate bowl, beat together the egg whites and 1 tbsp sugar to soft peaks.As gently as possible fold the whipped egg whites through the chocolate mixture until they are fully blended. Gentle folding is what is important here so that the egg whites do not deflate.
Spoon batter into the prepared baking cups, place them on a baking sheet and bake for 10-12 minutes. (My oven only takes 10 minutes.)
Cool for 2 minutes before inverting each dessert onto a serving plate and gently removing the baking cup. Serve with ice cream, whipped cream or fresh berries.
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