Warm Flourless Chocolate Cake

Warm Flourless Chocolate Cake

A great decadent option for dessert

Yield: 4 people

Ingredients:

INGREDIENTS FOR CAKE:
4 each Ceramic Ramekin Molds, 4-inch round
4 tablespoons Butter (for the inside of the molds)
7 ounces 58% Semi-Sweet Chocolate
5 ounces Butter
7 each Eggs, separate the yolks from the whites
5 ounces Sugar

INGREDIENTS FOR CHOCOLATE SAUCE:
3 ounces 58% Semi-Sweet Chocolate
3 ½ ounces 38% Milk Chocolate
3 ½ fluid ounces Half & Half
2 tablespoons Corn Syrup
3 fluid ounces Simple Syrup (4 tablespoons water, 4 tablespoons sugar)

Method:

METHOD FOR CAKE:
1. Preheat the oven to 350°F, with a rack in the middle.
2. Drizzle a generous tablespoon of the butter over the bottom of each ramekin mold. 
3. TO MAKE THE CAKE: Melt the 58% semi-sweet chocolate and butter in a double boiler. 
4. Once melted, remove the chocolate mixture from the heat and combine with the egg yolks.
5. In a clean bowl, whip the egg whites until stiff. Add in the sugar and combine. 
6. Fold the egg whites into the chocolate mixture. 
7. Pour mixture into the ramekins. Place the ramekins in a large baking pan at least 1 ½ inches deep. Pour enough hot water into the pan to reach halfway up the side of the ramekins.
8. Carefully place the pan in the oven and bake for 35-40 minutes or until the top of the cake feels firm to the touch. Remove the baking pan from the oven.
9. When ramekins are cool enough to handle, remove them from the water bath and let cool completely.
10. Cover each with plastic wrap and allow it to rest for 10 minutes. 
11. When ready to serve, remove the plastic wrap, place a plate on top, and flip.
12. Remove the ramekin and serve with chocolate sauce and fresh whipped cream.

METHOD FOR CHOCOLATE SAUCE:
1. Place the chocolate into a bowl. 
2. In a medium saucepan over high heat, boil the half & half and corn syrup.
3. Pour over the chocolate and whisk until smooth.
4. Add in the simple syrup. 
5. Serve.

Download the recipe