Gluten Free Chocolate Lava Cake

Total time57 min

Prep time15 min

Cook time12 min

Rich, bittersweet chocolate melts into pools of glossy batter that bake up around a warm, molten center — this is the kind of dessert that looks fussy at a fancy restaurant but comes together with just a handful of steps at home. Eggs and egg yolks whipped with sugar give the batter its silky, pale structure, while vanilla adds warmth underneath all that deep cocoa flavor. The batter can be made ahead and chilled, so you can portion it into ramekins and bake off individual cakes whenever the craving hits. Once inverted onto a plate, each cake cracks open to reveal that signature molten core, ready for a dusting of powdered sugar or a scoop of ice cream melting down the sides. It's a showstopping, restaurant-style dessert that fits neatly into a gluten free dessert rotation without sacrificing any of the rich, fudgy drama that makes lava cake so irresistible.

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Ingredients

4 servings

6 tbsp unsalted butter, plus more for greasing
2 tsp unsweetened cocoa powder, for dusting
NOW Foods Organic Cocoa Powder Chatfield's Cocoa Powder Unsweetened Vitacost Certified Organic Cocoa Powder Droste Unsweetened Cocoa Powder Kroger Unsweetened Cocoa Powder
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6 oz bittersweet chocolate (60–70% cacao), roughly chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
¼ tsp fine salt
1 tsp pure vanilla extract
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For serving

powdered sugar, for dusting (optional)
vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Generously butter four 6-oz ramekins, then dust each with cocoa powder, tapping out any excess, until the interior is fully coated. Place the ramekins on a baking sheet.
2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.

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