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Home » Recipes

Chocolate Molten Lava Cakes

Published: Apr 5, 2020 · Modified: Jan 28, 2022 by Sara Vaughn · Leave a Comment

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Chocolate lovers, don't give up that Chocolate Molten Lava Cake just because you're gluten-free!

Gluten-free chocolate molten lava cake sitting on a white plate surrounded by fresh strawberries, raspberries and blueberries with two glasses of champagne in the background.

It's that time of year again where love is in the air, and people are all once again obsessing over chocolate! AKA all the time in my house! I am a chocolate lover, and thankfully I am not alone with my love affair with all things chocolate!

Here is a little story you might find funny my husband proposed on Valentine's Day. He planned to do it the day before so it wouldn't be so cliche but the plans we had the night before ran longer than expected and by the time he proposed it was technically after midnight and therefore he proposed on Valentine's Day. So while it is the Hallmark holiday of love, it's our little special day too!

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These little cakes have the soft fluffy cake on the outside and the gooey melted chocolate centers that set these mini delights apart from other desserts. They might seem complicated to make, but they are simple, and they take no time at all! Bonus these cakes can be made ahead of time and baked off for dessert to end any special occasion. Or even just a Tuesday when you want to treat yourself! So give them a try and let me know what you think!

Ingredients

  • Chocolate
  • Butter
  • Sugar
  • Eggs
  • Egg Yolks
  • Cassava Flour
  • Vanilla
  • Salt
gluten-free chocolate lava cake ingredients laid out including chocolate, butter, eggs, egg yolks, sugar, salt and cassava flour.

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How do lava cakes work?

These are magical little cakes, at least I think so. When you make lava cakes, the edges are baked into a fluffy, tender cake, while the inside of the cake stays oozy, gooey and deliciously chocolaty. Hence the lava in the name. This works because the cake is baked at a higher heat than standard cakes, which allows the outside of the cake to cook faster than it usually would.

How do you know when they are done?

  1. The sides and edges of the cakes are firm, while the center is still jiggly.
  2. When you insert a toothpick into the edge of the cake, it will come out clean, even with the center of the cake still being more liquid.
  3. The cakes will rise a little bit in the ramekins and look puffed up.

Tips and Tricks

  • Do not worry about the eggs. Because of the high temperature that these cakes bake at the heat throughout the cake gets hot enough to kill any harmful bacteria that might be present.
  • If your cakes don't want to pop out of your ramekins easily, let them sit upside down for a few minutes. I like to run a knife around the edges to help loosen them up and then place them upside down, and they will fall out.

More Chocolate Recipes to Love

Homemade Caramel Candies (Rollos)

Homemade Peanut Butter Cups

Chewy Fudge Brownies

Chocolate Peppermint Cookies (copycat Thin Mints)

Hot Fudge Sauce

Chocolate Covered Bananas 

 

Gluten-free chocolate molten lava cake split open with it's gooey center showing surrounded by fresh berries and champagne glasses.

Gluten-free Chocolate Molten Lava Cakes

Sara Vaughn
Chocolate lovers don't give up that Chocolate Molten Lava Cake just because you're gluten free!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 4
Calories 251 kcal

Equipment

  • Ramekin

Ingredients
  

  • 4 OZ Chocolate
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • ½ C Butter
  • ⅓ C Sugar
  • ¼ C Cassava Flour
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla

Instructions
 

  • Preheat the oven to 400 degrees.
  • Melt the butter over a double boiler.
  • Once the butter is melted stir in the chocolate until the mixture is smooth.
  • Whisk in the eggs, egg yolks, and sugar until combined
  • Fold in the cassava flour and salt.
  • Divide the batter into four ramekins that have been lightly buttered and dusted with cocoa powder and placed on a baking sheet.
  • Bake the lava cakes for 9-13 minutes. If you like them more gooey stay closer to 9 and if you want them less gooey keep them closer to 13.
  • Remove the cakes from the oven and revert them on to serving plates.
  • Top with desired toppings and enjoy!

Notes

  • Do not worry about the eggs. Because of the high temperature that these cakes bake at the heat throughout the cake gets hot enough to kill any harmful bacteria that might be present.
  • If your cakes don't want to pop out of your ramekins easily, let them sit upside down for a few minutes. I like to run a knife around the edges to help loosen them up and then place them upside down, and they will fall out.
Keyword chocolate cake, chocolate lava cake, gluten-free chocoalte cake, grain free chocoalte cake, molten lava cake

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

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Welcome to Grain Free Table! I’m Sara- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, as well as little snippets of my health journey as I navigate my gluten-free way of life!

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