Pistachio Free Gluten Free Chocolate Lava Cakes
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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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