Gluten-free Chocolate Lava Cake is rich, chocolatey, and easy to make. It takes less than 30 minutes and a few ingredients to have this crowd-pleaser dessert!
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About this recipe
Chocolate lava cake is always a crowd-pleaser, period. Rich, and with that iconic chocolate molten center, it is always a hit!
This gluten-free dessert it’s super easy to make and only takes a few ingredients. It doesn’t take you more than half an hour. No mixer is needed.
The key to this dessert is the temperature of the oven. The high temperature cooks the outside of the cakes but the center keeps gooey getting the lava effect.
You can make the batter ahead of time, place it in the fridge, and bake when desired.
Ingredients
These are the main ingredients for this recipe:
- Chocolate: chopped bittersweet chocolate. You can also use semi-sweet chocolate if you prefer less intense chocolate.
- Corn starch: this recipe takes corn starch instead of gluten-free all-purpose flour. So, we don’t have the problem of the flour brand.
- Butter: unsalted butter.
- Eggs: we need eggs and egg yolks. It’s better room temperature eggs.
- Sugar: white granulated sugar.
How to make gluten-free molten lava cake
Preheat oven to 460°F. Butter and lightly dust with cocoa powder six 1/2 cup ramekins. Place the ramekins on a baking sheet.
In a deep saucepan melt the butter with the chopped chocolate.
Remove from the fire and add the egg yolks and eggs while beating vigorously with a hand whisker.
Add the sugar and mix, then sift the cornstarch and mix until well incorporated.
Place the mixture in the prepared ramekins.
Bake for 7 minutes. Before placing the molds in the oven, make sure it’s completely preheated, at a high temperature.
Let cool for 1 minute before unmolding. To unmold the cake run carefully a knife around the edge of each ramekin. Invert in the plate and serve immediately with a scoop of ice cream, highly recommended, or whipped cream.
Serving suggestions
- Ice cream/ whipped cream: it’s highly recommended to serve lava cakes with a scoop of vanilla ice cream. The hot molten chocolate in contrast with the ice cream is delicious. You can also serve it with fresh whipped cream.
- Fresh Fruits: fresh fruits like strawberries or berries.
- Dried fruits: add some dried fruit such as candied almonds to give a bit of crunch.
Equipment
Bake the chocolate lava cake in 1/2 cup ramekins. If you don’t have one, you can use ramekins and you will get 4 lava cakes instead of 6 because they are bigger and you should bake them 3 minutes more.
Top tips
- Buttering: butter and dust with cocoa powder the mold so that it is easy to unmold later.
- Oven: it’s the key to the recipe, the oven must be completely preheated, at a high temperature, when you place the chocolate cakes. The high temperature helps to cook the outside of the cake and the center remains liquid getting the lava effect.
- Cook time: keep careful and stay tuned, you don’t want them to overbake. If you overbake them the center will dry, and you will miss the lava effect. We don’t want that to happen to us!
- Unmold: let cool for 1 minute before unmolding. To unmold the cake run carefully a knife around the edge of each ramekin. Invert in the plate and serve immediately with the scoop of ice cream.
For more related recipes
Chocolate Lava Cake (Gluten-Free)
Ingredients
- ¾ cup unsalted butter (170gr) plus more for greasing the ramekins
- 6 ounces dark chopped chocolate (170gr)
- 3 egg yolks
- 3 eggs
- ½ cup white granulated sugar
- ½ cup corn starch (60gr)
- Optional: vanilla ice cream or whipped cream to serve.
Instructions
- Preheat oven to 460°F (240°C). Butter and lightly dust with cocoa powder six 1/2 cup ramekins. Place the ramekins on a baking sheet.
- In a deep saucepan melt the butter with the chopped chocolate.
- Remove from the fire and add the egg yolks and eggs while beating vigorously with a hand whisker.
- Add the sugar and mix, then sift the corn starch and mix until well incorporated.
- Place the mixture in the prepared ramekins.
- Bake for 7 minutes. Before placing the molds in the oven, make sure it's completely preheated, at high temperature.
- Let cool for 1 minute before unmolding. To unmold the cake run carefully a knife around the edge of each ramekin. Invert in the plate and serve immediately with a scoop of ice cream or whipped cream.
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