Gluten-Free Molten Lava Cake
Decadent, indulgent, and effortlessly gluten-free, this molten lava cake is a show-stopping dessert that’s perfect for any occasion. Featuring a rich blend of bittersweet chocolate, creamy butter, and a pinch of salt for balance, each cake boasts a crisp exterior that gives way to a gooey, molten chocolate center. The recipe is quick and simple, with just 15 minutes of prep time and a brief 12-minute bake, making it accessible even for novice bakers. Crafted with gluten-free all-purpose flour, this dessert caters to those with dietary restrictions without sacrificing flavor or texture. Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate crowd-pleasing treat. Whether for a romantic dinner or a celebratory feast, these gluten-free molten lava cakes are sure to impress!
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Recipe Information
Ingredients
- 120 grams Bittersweet or semisweet chocolate
- 120 grams Unsalted butter
- 120 grams Powdered sugar
- 2 Large eggs
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 30 grams Gluten-free all-purpose flour
- 1 pinch Salt
Instructions
Preheat your oven to 220°C (425°F).
Grease four 6-ounce ramekins with a little butter or non-stick cooking spray. Place them on a baking sheet for easy transportation.
In a microwave-safe bowl, melt the chocolate and butter together in the microwave in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt them in a heatproof bowl set over a pot of simmering water.
Let the chocolate mixture cool slightly, then whisk in the powdered sugar until well combined.
Add the whole eggs, egg yolks, and vanilla extract to the chocolate mixture, whisking until smooth and blended.
Gently fold in the gluten-free all-purpose flour and salt, mixing until just combined and no streaks of flour remain.
Divide the batter evenly among the prepared ramekins, filling each around 3/4 full.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are firm but the centers are still soft. The top will appear set but will jiggle slightly when shaken.
Remove the ramekins from the oven and let them sit for 1 minute. Use a small knife to gently loosen the cakes from the edges.
Carefully invert each cake onto a serving plate. Let them rest for an additional minute before removing the ramekin.
Serve immediately, optionally with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 175.8 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 883 mg | 19% | |
*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.
