Gluten Free Chocolate Lava Cakes
Few desserts deliver a more dramatic payoff than a warm chocolate cake that collapses into a river of molten fudge the moment a spoon breaks through. The secret here is just three tablespoons of rice flour standing in for traditional all-purpose, and it works beautifully — the batter bakes up with set, matte edges while keeping that signature liquid center completely intact. Bittersweet chocolate in the 60–70% cacao range gives the whole thing a deep, slightly sophisticated richness that balances the powdered sugar without tipping into cloying territory. The double hit of whole eggs and extra yolks is what makes the texture so luxuriously dense and glossy, almost like a truffle you can eat with a fork. One of the best parts is that the ramekins can be prepped and refrigerated up to 24 hours ahead, so this genuinely works as a dinner party dessert without any last-minute stress. A quick invert onto the plate, a dusting of powdered sugar, and a scoop of vanilla ice cream alongside and you have four individual servings that look like they came from a restaurant kitchen. Anyone who has been burned by a dry, crumbly gluten-free baked good will be genuinely surprised by how indulgent and foolproof this one turns out.
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Learn more →Ingredients
4 servings
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- ½ cup (1 stick) unsalted butter, cut into pieces, plus more for greasing
- 1 cup powdered sugar, sifted
- 2 large eggs
- 2 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
- 3 tbsp rice flour
For dusting
- 1 tbsp unsweetened cocoa powder, for dusting
For serving
- powdered sugar, for dusting (optional)
- vanilla ice 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. Place the prepared ramekins on a baking sheet.
- 2
Combine the chopped chocolate and butter pieces 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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