Gluten-Free Molten Chocolate Cake and gluten-free Un-Molten Chocolate Cake. Two recipes! The Un-Molten version has no butter, which makes it lighter. Both versions make fantastic desserts for special meals! [from]

My Gluten-Free Un-Molten Chocolate Cake

Slightly adapted from Brooke Parkhurst's (Triple Oak Bakery) recipe shown below



  1. Preheat oven to 400 degrees Fahrenheit. Lightly grease 3 ramekins with butter.
  2. Separate three eggs.
  3. Melt the chocolate in a double boiler and let cool just a tad.
  4. In one medium-sized bowl, beat the egg yolks and sugar and mix into the chocolate.
  5. In a large bowl, beat the egg whites until they form soft peaks.
  6. Fold the chocolate into the egg whites.
  7. Pour the batter into the ramekins until they are about 2/3 full.
  8. Bake in a preheated 400F oven for about 7 minutes.
  9. Let cool according to your personal preference or schedule. Eat right out of the ramekin with a spoon.


Dress up/fancify with some raspberry coulis, some sliced strawberries or whole raspberries, a drizzle of a dessert wine, mocha syrup, or a dollop of coconut whipped cream (either Honey Whipped Cream or Honey Cinnamon Whipped Cream would make a lovely topping).

Recipe by gfe--gluten free easily at