Beautiful, Fresh & Uncomplicated Food & Entertaining

Molten Hot Chocolate Cake With Peppermint Whipped Cream

30 Minutes

medium

8 Servings

This low carb, keto -friendly, gluten free Molten Hot Chocolate Cake is everything you need right now. A soufflé-like, pudding cake with a warm, gooey, molten chocolate center that hugs you from the inside. I topped it with a peppermint whipped cream, reminiscent of a holiday hot chocolate. With just four ingredients, you can be eating it in about half an hour… and you’d never know it was a healthy, low carb, sugar-free dessert.

A Molten Hot Chocolate Cake topped with Peppermint Whipped Cream on a gray pottery plate with a gold spoon and Christmas greens in the background.

The Inspiration

Molten chocolate cakes and puddings are a favorite of mine. I love a warm dessert, and chocolate is always welcome here. Some food blogger friends were hosting a collaboration for recipes that included peppermint. I was thinking about what to make, and this Molten Hot Chocolate Cake seemed like the perfect thing, to create a dessert reminiscent of peppermint hot chocolate.

This recipe uses Nigel Slater’s Hot Chocolate Pudding as it’s inspiration, the key changes being to the chocolate and sugar listed above. I also increased the number of servings in the recipe. The consensus from tasters was that, this is more of a shareable dessert… meaning you’d be hard pressed to eat a whole one by yourself. Of course you CAN, it’s so good you’re going to want to, but if you are watching your net carbs, just keep that in mind.

The ingredients to make a Molten Hot Chocolate Cake topped with Peppermint Whipped Cream: eggs, sugar, butter, and chocolate.

The Ingredients

For the cake, there are only four: chocolate, eggs, sugar, and butter. You may already have them in your pantry.

To make this a low carb, keto-friendly version the chocolate and sugar that you use are what is key. I replaced traditional sugar with my go-to favorite granulated sugar replacement which has zero calories and zero carbs. For the chocolate I used Lily’s Dark Chocolate Baking Bars which are a low carb, keto-friendly chocolate bar.

A close up spoonful of Molten Hot Chocolate Cake topped with Peppermint Whipped Cream with a gray pottery plate and Christmas greens in the background.

The Steps

This is a quick and easy dessert to prepare.

  1. Preheat the oven to 390° F.
  2. Liberally grease or butter (with additional butter) 4 oven-proof ramekins.
  3. In a double boiler (or in a bowl set over a pot of boiling water) break up the chocolate bars into large chunks. Heat on medium and allow the chocolate to melt, stirring occasionally to get all of the chocolate to melt.
  4. While that it melting (gently), place egg yolks and sugar in a mixer and beat until thick and creamy (see below).
  5. When the chocolate is melted, turn off the heat and add the butter. Allow the butter to melt and mix to combine.
  6. Next, whisk the egg whites until they are almost stiff (see below).
  7. Fold the chocolate mixture into the egg yolk and sugar mixture. Mix to combine.
  8. Carefully, but firmly, fold the egg whites into the chocolate mixture. You want to incorporate it completely, while also trying to keep some of the air in the whipped egg whites.
  9. Add the batter to the four buttered ramekins and place them on a baking sheet.
  10. Bake in the oven for 15 minutes, until the top is just cooked and firm, yet springy to the touch.
  11. Remove from oven, and if desired, invert onto a plate to serve (or eat directly from the ramekin).
A stand mixer with creamy yellow egg yolks beaten with sugar.
A mixing bowl and mixer with frothy white beaten egg whites.

I topped this with a peppermint whipped cream, reminiscent of a holiday hot chocolate!

Peppermint Whipped Cream

  • 1 Pint Of Heavy Cream
  • 1.5 Tbs. Granular Sugar Alternative or Allulose Sweetener or Sugar
  • 3/4 Tsp. Organic Peppermint Extract

Whisk all of these together with a whisk, hand mixer, or stand mixer, until you achieve your desired whipped cream consistency. I like mine pretty thick for this application.

The Results

This Molten Hot Chocolate Cake is so warm and delicious! A molten, flourless chocolate pudding cake that melts in your mouth, swirling rich, dark chocolate with peppermint cream.

A half eaten Molten Hot Chocolate Cake topped with Peppermint Whipped Cream on a gray pottery plate with a gold spoon and Christmas greens in the background.

If you make this Molten Hot Chocolate Cake be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A close up spoonful of Molten Hot Chocolate Cake topped with Peppermint Whipped Cream above a gray pottery plate.

How To Make: Molten Hot Chocolate Cake With Peppermint Whipped Cream


Reviews

Ingredients:

Adjust Servings
8 Ounces Lily's Dark Chocolate Baking Bars If not following a keto diet, use a dark chocolate bar like Ghiradelli's
4 Ounces Unsalted Butter
1/2 Cup Sugar Or Sugar Alternative
3 Large Eggs, Separated

Directions

1.
Preheat the oven.
Preheat the oven to 390° F.
Mark as complete
2.
Butter & prepare your dishes.
Liberally grease or butter (with additional butter) 4 oven-proof ramekins.
Mark as complete
3.
Melt the chocolate in a double-boiler.
In a double boiler (or in a bowl set over a pot of boiling water) break up the chocolate bars into large chunks. Heat on medium and allow the chocolate to melt, stirring occasionally to get all of the chocolate to melt. This should melt slowly, don't rush it.
Mark as complete
4.
Beat the egg yolks and sugar.
While that it slowly melting, place egg yolks and sugar in a mixer and beat until thick and creamy (see picture).
Mark as complete
5.
Add the butter to the melted chocolate and mix.
When the chocolate has melted, turn off the heat and add the butter. Allow the butter to melt and then mix to combine.
Mark as complete
6.
Whisk the egg whites.
Whisk the egg whites until they are almost stiff (see picture).
Mark as complete
7.
Fold the chocolate and butter into the egg yolk and sugar mixture.
Fold the chocolate mixture into the egg yolk and sugar mixture. Mix to combine.
Mark as complete
8.
Fold the egg whites into the chocolate mixture.
Carefully, but firmly, fold the egg whites into the chocolate mixture. You want to incorporate it completely, while also trying to keep some of the air in the whipped egg whites.
Mark as complete
9.
Put the batter into the buttered ramekins
Add the batter to the four buttered ramekins and place them on a baking sheet.
Mark as complete
10.
Bake for 15 minutes.
Bake in the oven for 15 minutes, until the top is just cooked and firm, yet springy to the touch.
Mark as complete
11.
Remove from the oven, invert onto a plate, or serve in the ramekin.
Remove from oven, and if desired, invert onto a plate to serve (or eat directly from the ramekin).
Mark as complete
12.
Top with Whipped Peppermint Cream
See the recipe in the post. Alternatively, top with... plain whipped cream, salted caramel, ice cream, fresh fruit like raspberries or dark cherries.
Mark as complete
Joanna Revers

I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on beautiful, fresh, and uncomplicated food and entertaining.

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