Gluten-Free Molten Chocolate Cake
Indulge in the luxurious decadence of a perfectly gooey Gluten-Free Molten Chocolate Cake, a crowd-pleasing dessert that combines rich bittersweet chocolate with the convenience of being entirely gluten-free. This elegant treat features a delicate, firm exterior encasing a molten chocolate center that flows like lava when cut open, guaranteed to delight chocolate lovers. Made with gluten-free all-purpose flour, it’s ideal for those with gluten sensitivities without compromising flavor or texture. With a quick prep time of just 15 minutes and a swift 14-minute bake, this recipe is perfect for dinner parties or romantic evenings. Serve warm with a dusting of powdered sugar, creamy vanilla ice cream, or fresh berries for the ultimate dessert experience. Keywords: gluten-free dessert, molten chocolate cake, easy chocolate cake recipe, gooey center chocolate cake, gluten-free baking.
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Recipe Information
Ingredients
- 150 grams Bittersweet chocolate
- 100 grams Unsalted butter
- 3 Large eggs
- 3 Egg yolks
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 50 grams Gluten-free all-purpose flour
- 1 tablespoon Cocoa powder
- 1 tablespoon Softened butter
Instructions
Preheat your oven to 425°F (220°C).
Generously grease six ramekins with 1 tablespoon of softened butter and dust lightly with cocoa powder. Tap out excess cocoa and place the ramekins on a baking sheet.
In a microwave-safe bowl, combine the bittersweet chocolate and 100 grams of unsalted butter. Melt in the microwave in 30-second intervals, stirring between each, until smooth and fully melted. Allow to cool slightly.
In a large mixing bowl, whisk together the 3 whole eggs, 3 egg yolks, and granulated sugar until well combined and slightly thickened.
Blend in the vanilla extract and a pinch of salt.
Gently fold in the melted chocolate mixture into the egg mixture until fully incorporated.
Sift the gluten-free all-purpose flour over the batter and fold it in gently until just combined.
Divide the batter evenly among the prepared ramekins.
Bake in the preheated oven for 12 to 14 minutes, until the edges are firm but the center is still soft.
Remove from the oven and let the cakes rest for 1 minute, then run a knife around the edges to loosen. Invert each cake onto a serving plate and let them sit for another few seconds before lifting off the ramekin.
Serve immediately for the best gooey center, optionally with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1364 mg | 455% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 173.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 299 mg | 23% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1210 mg | 26% | |
*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.
