Molten Chocolate Mousse Cake. Gluten free & Only 4 ingredients!!

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.

Molten Chocolate Mousse Cake broken open to see soft centre

Molten Chocolate Mousse Cake

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.

Dark Chocolate Chips, to melt and dip the biscotti

I like to use 50% dark chocolate chips but you can use semisweet as well.

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.

Molten Chocolate Mousse Cake with strawberries on a white plate

Molten Chocolate Mousse Cake

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.

Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

Best Chocolate Dessert Recipes image collage with title text for Pinterest

Best Chocolate Dessert Recipes

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Originally published January 2019. 

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

A different kind of molten chocolate cake where the inside maintains a chocolate mouse-like luscious texture. Indulgent, impressive and totally delicious.


  • 3 1/2 tbsp butter
  • 7 ounces chopped good quality chocolate (or 1 cup plus 2 tbsp chocolate chips. 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


  1. 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.
  2. Preheat oven to 425 degrees F.
  3. Melt the butter and chocolate together over very low heat or in a double boiler.
  4. Cool to almost room temperature.
  5. Using an electric mixer, beat together the egg yolks and 4 tbsp sugar until light and fluffy.
  6. Gently fold the egg yolk and chocolate mixtures together.
  7. 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.
  8. 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.)
  9. 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.

Nutrition Information



Serving Size

1 serving

Amount Per Serving
Calories 461Total Fat 26gSaturated Fat 15gUnsaturated Fat 0gCholesterol 229mgSodium 156mgCarbohydrates 49gFiber 1gSugar 46gProtein 6g

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