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Rudi’s Recipes: Individual Flourless Chocolate Cakes

Here’s a sweet way to ring in the new year: Individual Flourless Chocolate Cakes from my cookbook, A Taste of Celebration. With a molten chocolate center, this decadent dessert is the perfect fix for chocolate lovers. Enjoy!

Individual Flourless Chocolate Cakes

Individual Flourless Chocolate Cakes

4 cakes

With a touch of a fork, these cakes burst open to reveal their own molten sauce. The best part is they can be put together in advance and baked while you’re clearing the dishes from the main course.


4 large eggs
6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
Pinch salt
4 tablespoons sugar, divided
4 chocolate truffles (such as Lindt’s Lindor truffles), in your favorite flavor
Fresh berries, for serving (optional)
Whipped cream, for serving (optional)


1. Heat the oven to 425 degrees F. Lightly butter four 6-ounce individual ramekins or custard cups. Dust the ramekins with flour (or rice flour, to avoid wheat flour completely); tilt to coat and tap out the excess. Separate the eggs and reserve 2 of the egg whites for another use. Set aside the yolks and 2 remaining egg whites.

2. Place the chocolate, butter, and salt in the top of a double boiler over 1 inch of simmering (not boiling) water. Whisk until the chocolate is smooth and no small lumps remain. Remove the pan from the heat; let cool 10 minutes.

3. In a large bowl, combine the egg yolks and 3 tablespoons of the sugar. Beat until the mixture is thick and light, about 2 minutes. With a rubber spatula, scrape the chocolate mixture into the egg mixture and gently fold the two together.

4. Place the 2 egg whites in a clean, grease-free mixing bowl. With clean beaters, beat on low speed until frothy. Increase speed to medium and gradually add the remaining 1 tablespoon sugar. When the sugar is incorporated, increase the speed to medium high and beat until the whites hold stiff, but not dry, peaks. With a rubber spatula, gently fold the egg whites into the chocolate mixture until well combined.

5. Divide about one-quarter of the batter among each ramekin. Add a chocolate truffle to the center of each and cover with the remaining batter. (The recipe can be prepared up to this point up to 4 hours ahead. Cover the ramekins with plastic wrap and refrigerate them until 15 minutes before you plan to bake them.)

6. Bake the cakes for 11 minutes, or until they are puffed but still soft in the center. Transfer the baking sheet to a wire rack and let the cakes cool for 5 minutes. Run a small knife around the sides of the cakes to loosen them. Place plates on top of the ramekins and invert the cakes onto the plates. Serve warm, with berries and whipped cream (if using).

  • Diane

    Best dessert ever. Is now my go to dessert.

  • Jan Aikman

    What is the calories for your flourless chocolate cake

  • Anna

    This is a fabulous dessert. We just returned from a 17-day Holland America cruise to the Panama Canal, and I asked for this dessert every night! It is so good that I wrote a special note to Chef Rudi while I was onboard and begged for this recipe, but he didn’t respond. I am so thrilled to get this recipe, especially because I have to eat gluten free items and this flourless chocolate cake is PERFECT!! Thank you Holland America for placing this recipe on Facebook!!!!

  • Maria Trapani

    This recipe sounds delicious, I would like to print this recipe for the chocolate cake, however there is no option to print it, how can I get this recipe?

  • Julie

    If you copy the text and past it into a Word document, you can print it out. Julie, HAB editor

  • Cindy Gronbach

    I just returned from a cruise on the Eurodam. I cut sugar out of my diet nearly a year ago, so this was my first taste of the no-sugar-added desserts. There was a no-sugar-added chocolate dessert that had dark chocolate, white chocolate, and I don’t know what all else. This was the best dessert EVER!!! I took a taste to my friend at her table and they ended up ordering several for her table as well. Is it possible to get the recipe?

  • Julie

    We’ll see what we can do, Cindy. Delighted you loved the dessert!

  • Kathy Janman

    We were on the Westerdam for a Caribbean cruise in January 2015 and had the most wonderful chocolate flourless cake. It was different from the one posted, as there was no truffle inside, just cake. Asked for the recipe but failed to receive it. Any change you might email it to me?? Thanks.

  • Laura

    I believe the dessert Cindy is talking about is the Chocolate Delight ( no added sugar). It is THE BEST. We just had it again last week on Veendam’s. It was presented with a Mint leaf garnish.

    I would really love to have the recipe too. Could you post it?

  • Inge Richardsom

    I would Love to have the recipe for Chocolate delight ( no sugar added). Had it on a Cruise 3 weeks ago. It is the BEST. If someone has it, please send it to me.

  • Laura

    I requested, and received it through the Contact Us section of the HAL website.
    Perhaps HAL PR could get it and post it here. 🙂 (hint, hint). It’s HAL’s content, and having it posted here provides it to HAL fans.

  • 1Yellowknife

    Maria: If you take photo of recipe (aka screen shot) and print you don’t have to worry about cutting and pasting into another program. Or…. just write it down. I usually do both.


    Looking forward to these wonderful sounding desserts on our Prinsendam Christmas/New Years cruise.

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