Gluten-Free Molten Chocolate Lava Cake Recipe

Ingredients

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• 1 tbsp unsalted butter, softened, for the ramekins
• 1 tbsp unsweetened cocoa powder, for the ramekins Shop
• 4 oz bittersweet chocolate (60-70%), chopped
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 cup granulated sugar Shop
• 1/8 tsp salt
• 1 tsp pure vanilla extract Shop
• 2 tbsp gluten-free all-purpose flour blend Shop
• powdered sugar, berries or ice cream, for serving Shop

Instructions

1. 1 Preheat the oven to 425°F (220°C). Brush four 6-oz ramekins with the softened butter, dust them with the cocoa powder, tap out the excess, and set them on a baking sheet.
2. 2 Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let it cool for 5 minutes.
3. 3 Beat the eggs, egg yolks, sugar and salt with a mixer on high for about 3 minutes, until thick, pale and doubled.
4. 4 Fold the chocolate and vanilla into the eggs, then fold in the gluten-free flour blend just until no streaks remain.
5. 5 Divide the batter among the ramekins. If making ahead, cover and refrigerate for up to 1 day, then add 1-2 minutes to the baking time.
6. 6 Bake for 12-14 minutes, until the sides are firm and the centers are puffed but still soft and jiggly.
7. 7 Let them stand for 1 minute, run a thin knife around the edges, and invert each onto a plate. Dust with powdered sugar and serve right away with berries or ice cream.

Tips & Notes

• Bake one lava cake on its own as a trial run before a dinner party. Ovens vary, and a minute too long turns the molten center into plain chocolate cake.
• Butter the ramekins well and dust them with cocoa, not flour. Every corner needs coating or the lava cakes will stick when you turn them out.
• The center of a lava cake is soft and not fully cooked. For young children, pregnant guests or anyone at higher risk, use pasteurized eggs.

Common questions