Gluten Free Chocolate Molten Lava Cake
Indulge in the rich, gooey decadence of Gluten-Free Chocolate Molten Lava Cake, a dessert that's as luxurious as it is easy to prepare. Perfectly crafted for chocolate lovers with dietary restrictions, this recipe features velvety gluten-free semi-sweet chocolate chips and a moist, light texture thanks to a combination of eggs and gluten-free flour. The magic lies in its soft, molten center that oozes out with every forkful, creating a show-stopping experience. With just 15 minutes of prep and a quick 12-minute bake, this dessert is not only gluten-free but also fast to make, making it perfect for dinner parties or special occasions. Serve these heavenly treats directly from the ramekins or inverted onto plates, enhanced with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream for a restaurant-quality finish.
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Recipe Information
Ingredients
- 170 grams Gluten-free semi-sweet chocolate chips
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 2 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 35 grams Gluten-free all-purpose flour
- 1 tablespoon Cocoa powder (for dusting ramekins)
- 1 tablespoon Butter (for greasing ramekins)
Instructions
Preheat your oven to 220°C (425°F) and grease four 6-ounce ramekins with butter. Lightly dust the inside of each ramekin with cocoa powder to prevent sticking. Tap out any excess cocoa powder and set aside.
In a microwave-safe bowl, combine the gluten-free chocolate chips and unsalted butter. Melt in the microwave on 50% power in 30-second intervals, stirring after each, until smooth. Let the mixture cool slightly.
In a mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until light and frothy, about 1-2 minutes.
Gradually add the melted chocolate mixture to the egg mixture, whisking constantly to combine. Stir in the vanilla extract.
Using a sifter, gently fold the gluten-free all-purpose flour into the chocolate mixture, being careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the sides are set but the centers are still soft and slightly jiggly.
Remove the ramekins from the oven and let them cool for about 1 minute. Carefully run a small knife around the edges to loosen the cakes, then invert onto individual serving plates.
Serve immediately, optionally garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 49.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 296 mg | 6% | |
*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.
