Warm Flourless Molten Chocolate Cakes |Recipe by Leah’s Bakery

We though the week wouldn’t be complete without something to look forward to this weekend. After trying many of the “a-mazing” treats at Leah’s Bakery 621 St. Clair Avenue West, Leah was kind enough to share this great recipe with us.  Something warm and perfect for this cold weather. So give it a try and let us know how it turned out.  Take a Photo and post it online for Leah and all to see on our Facebook Page

Warm Flourless Molten Chocolate Cakes

Yield: 6-6oz. Ramekins warmmoltenchocolatecake


8 Ounces Semi-Sweet Chocolate
3 Ounces Unsalted Butter
3 Tablespoons Sugar
2 Tablespoons Cocoa Powder
2 Large Eggs – Separated
1 Egg White


Melt chocolate and butter together in microwave for 30-45 seconds.
Stir cocoa and egg yolks into chocolate mixture.
Beat 3 room temperature egg whites until soft peaks form.
Beat in sugar until egg whites are stiff.
Fold whites into chocolate mixture.
Divide batter into ramekins.
The batter in ramekins can be stored in the fridge for up to 2 days before baking.
Bake @ 375° for 12-15 minutes.
Serve warm.


Leah’s Bakery
621 St. Clair Avenue West
T: 416 785 4711

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