Gluten-Free Chocolate Lava Cake
Indulge in the ultimate dessert experience with this decadent Gluten-Free Chocolate Lava Cake. Perfect for special occasions or a treat-yourself moment, these individual molten cakes ooze with rich, dark chocolate while maintaining a light and airy crumb. Made with just 30 grams of gluten-free all-purpose flour, this dessert is ideal for those avoiding gluten without compromising on indulgent flavors. The batter comes together effortlessly with a combination of melted 70% cocoa dark chocolate, creamy butter, and a hint of vanilla, while a touch of cocoa powder adds an extra layer of chocolatey decadence. In just 12 minutes, you'll have molten perfection ready to serve, crowned with a dusting of powdered sugar or a scoop of velvety gluten-free vanilla ice cream. Easy to prepare yet irresistibly impressive, this recipe is a must-try for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 100 grams Powdered sugar
- 2 Large eggs
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 30 grams Gluten-free all-purpose flour
- 1 tablespoon Cocoa powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins with butter. Dust the insides with cocoa powder and tap out the excess.
In a medium-sized microwave-safe bowl, combine the dark chocolate and butter. Melt them together in the microwave in 30-second increments, stirring after each, until smooth and fully melted. Set aside to cool slightly.
In a mixing bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined and slightly thickened.
Gently fold the cooled chocolate mixture into the sugar and egg mixture using a spatula until fully combined.
Sift the gluten-free all-purpose flour, cocoa powder, and salt over the chocolate mixture. Carefully fold these dry ingredients into the batter until there are no visible streaks.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes until the edges are firm but the center is still soft.
Remove from the oven and let the lava cakes rest for 1 minute before carefully running a knife around the edges to loosen them.
Invert each ramekin onto a serving plate and gently tap to release the cake.
Serve immediately, optionally with a dusting of powdered sugar or a scoop of gluten-free vanilla ice cream.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 139.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 258 mg | 20% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
