Description
Indulge in this rich and moist gluten-free lava cake, a decadent homemade dessert that’s surprisingly easy to make. With a gooey center and deep chocolate flavor, it’s the ultimate treat for Valentine’s day, or any special occasion. Plus, it has a dairy-free option so everyone can enjoy this deliciously warm and melty delight!
Ingredients
- 1/2 cup butter
- 6 ounces dark chocolate, broken into squares or roughly chopped
- 2 eggs
- 2 egg yolks
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons gluten-free all-purpose flour
- 1/8 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- Confectioner's sugar, for dusting (optional)
Instructions
- Preheat and Grease: Preheat the oven to 450°F (230°C). Grease 6 small ramekins with butter, ensuring all sides are coated. Lightly dust with gluten-free all-purpose flour to prevent sticking and achieve a clean release after baking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chocolate and butter using 30-second pulses, stirring between each until smooth. Let the mixture cool slightly to avoid scrambling the eggs when adding eggs in later.
- Beat Eggs, Yolks, Sugar and Salt: In a separate mixing bowl, combine the eggs, egg yolks, sugar, and salt. Using a hand mixer or stand mixer, beat the mixture for about 3–4 minutes until it becomes thick, pale, and fluffy. This step is essential for creating a light texture in the cake.
- Sift in Flour and Xanthan Gum: Whisk the gluten-free all-purpose flour and xanthan gum in a small bowl until combined. Sift the gluten-free flour mixture into the liquid mixture, folding it carefully using a spatula, ensuring the mixture remains airy and smooth.
- Combine Egg Mixture with Chocolate Mixture: Gently pour in the melted chocolate and butter mixture, stirring continuously to combine without deflating the batter.
- Transfer Batter to Ramekins: Divide the batter evenly between the prepared ramekins, filling them just below the rim.
- Bake: Place the ramekins on a baking sheet and bake for exactly 8 minutes. The edges should be firm, but the center should still jiggle slightly when gently shaken.
- Let Rest Before Removing: Remove from the oven and let the cakes rest in the ramekins for 3–4 minutes. Carefully run a knife around the edges, then invert onto a plate.
- Garnish and Serve: Dust with confectioner’s sugar (also known as powdered sugar) and serve immediately with fresh berries and mint leaves for a refreshing contrast.
Notes
Butter: If you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
Dark Chocolate: I suggest using dark chocolate with at least 70% chocolate (as opposed to milk chocolate) for a richer flavor and deeper chocolate brown color. If you are lactose-intolerant, go ahead and use dairy-free chocolate instead.
Eggs: Eggs are a necessary binder to bind the ingredients together, so make sure you include them.
Sugar: I used white sugar, but cane sugar or light brown sugar will work too.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Prep Time: 15 mins
- Resting Time: 5 mins
- Cook Time: 8 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
