Gluten Free Chocolate Molten Lava Cake
Indulge in the rich, gooey decadence of Gluten-Free Chocolate Molten Lava Cake, a dessert that's as luxurious as it is easy to prepare. Perfectly crafted for chocolate lovers with dietary restrictions, this recipe features velvety gluten-free semi-sweet chocolate chips and a moist, light texture thanks to a combination of eggs and gluten-free flour. The magic lies in its soft, molten center that oozes out with every forkful, creating a show-stopping experience. With just 15 minutes of prep and a quick 12-minute bake, this dessert is not only gluten-free but also fast to make, making it perfect for dinner parties or special occasions. Serve these heavenly treats directly from the ramekins or inverted onto plates, enhanced with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream for a restaurant-quality finish.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 170 grams Gluten-free semi-sweet chocolate chips
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 2 large Egg yolks
- 1 teaspoon Pure vanilla extract
- 35 grams Gluten-free all-purpose flour
- 1 tablespoon Cocoa powder (for dusting ramekins)
- 1 tablespoon Butter (for greasing ramekins)
Directions
Step 1
Preheat your oven to 220°C (425°F) and grease four 6-ounce ramekins with butter. Lightly dust the inside of each ramekin with cocoa powder to prevent sticking. Tap out any excess cocoa powder and set aside.
Step 2
In a microwave-safe bowl, combine the gluten-free chocolate chips and unsalted butter. Melt in the microwave on 50% power in 30-second intervals, stirring after each, until smooth. Let the mixture cool slightly.
Step 3
In a mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until light and frothy, about 1-2 minutes.
Step 4
Gradually add the melted chocolate mixture to the egg mixture, whisking constantly to combine. Stir in the vanilla extract.
Step 5
Using a sifter, gently fold the gluten-free all-purpose flour into the chocolate mixture, being careful not to overmix.
Step 6
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Step 7
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the sides are set but the centers are still soft and slightly jiggly.
Step 8
Remove the ramekins from the oven and let them cool for about 1 minute. Carefully run a small knife around the edges to loosen the cakes, then invert onto individual serving plates.
Step 9
Serve immediately, optionally garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
| Serving size | (576.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2508.7 |
| Total Fat 173.4g | 0% |
| Saturated Fat 98.8g | 0% |
| Cholesterol 1019.6mg | 0% |
| Sodium 179.5mg | 0% |
| Total Carbohydrate 227.7g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 168.8g | |
| Protein 32.1g | 0% |
| Vitamin D 124.3IU | 0% |
| Calcium 252.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 748.6mg | 0% |
Source of Calories