Gluten Free Chocolate Lava Cake
This gluten free chocolate lava cake is a delectable dessert that offers a rich, molten chocolate center in individual servings. Perfect for satisfying cravings without gluten, it's an easy gluten free lava cake recipe that's sure to impress.
Ingredients
- 4 tablespoons unsalted butter, plus more for greasing
- 5 ounces dark or semi-sweet chocolate, chopped
- 2 (100 g) eggs, at room temperature
- 2 (50 g) egg yolks, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons (27 g) all-purpose gluten free flour blend
- 1 tablespoon (5 g) unsweetened Dutch-processed cocoa powder
- 1/8 teaspoon kosher salt
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven to 425°F. Thoroughly grease 4 4-ounce ramekins and place them in a casserole dish with high sides.
- Melt the chocolate and butter together using a double boiler or microwave. Stir until smooth and set aside to cool slightly.
- In a large bowl, whisk together the eggs, yolks, sugar, and vanilla until the mixture becomes pale yellow and thickened (use a mixer for easier whisking).
- Gradually drizzle the melted chocolate mixture into the egg mixture, whisking constantly to avoid curdling.
- Sift in the gluten free flour, cocoa powder, and salt, folding gently into the batter until just combined.
- Pour the batter into prepared ramekins, filling them about 3/4 full.
- Add water to the casserole dish until it reaches halfway up the ramekin sides. Carefully transfer to the oven.
- Bake for 15 minutes or until the tops are set but still slightly soft in the center.
- Cool for 10 minutes before gently flipping the cakes onto plates. Dust with confectioners’ sugar if desired and serve immediately.