About this recipe
This make-ahead friendly, naturally gluten-free recipe makes for a wonderfully decadent and chocolately dessert. Make it for Valentine’s Day or any day you want a rich and satisfying treat.
For best results, keep all ingredients at room temperature. Upon taking the cakes out of the oven, they will be quite puffy but will deflate. Do not worry as this is good and will result in a gooey, fudgey center.
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You can put the batter in the baking tin and store in refrigerator overnight to bake the next day or just before dinner. I suggest putting them in oven just before dinner, as it’s best served warm. If the batter is cold, add another minute or two to the baking time.
Ingredients
Yields: 6 cakes
Molten Chocolate Cakes
Directions
Molten Chocolate Cakes
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Preheat oven to 400 degrees.
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Butter and sugar a muffin or cupcake tin.
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In a medium size bowl, melt chocolate and butter slowly in microwave.
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Remove from heat and sift in cocoa. Stir until smooth.
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In a medium bowl, beat egg whites and cream of tartar on medium speed until peaks start to form.
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Turn mixer up to high and gradually add sugar and beat until you get stiff peaks.
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Using a rubber spatula, fold one quarter of whites into chocolate mixture. Fold in rest without over mixing.
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Fill cake tins ¾ full and bake 7–8 minutes.
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Cakes will be puffy and soft when done. Remove from oven and let settle a couple of minutes.
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Carefully place rack over tin and gently turn over so cakes fall onto rack.
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Top with whipped cream and red raspberries if desired.
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