Chocolate lovers, don't give up that Chocolate Molten Lava Cake just because you're gluten-free!
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!
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
REMEMBER TO SUBSCRIBE TO THE NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS AND SUBSCRIBER ONLY BONUSES.
YOU CAN ALSO FOLLOW GRAIN FREE TABLE ON PINTEREST TO MAKE IT EASY TO SAVE YOUR FAVORITE RECIPES!
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?
- The sides and edges of the cakes are firm, while the center is still jiggly.
- 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.
- 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)
Chocolate Peppermint Cookies (copycat Thin Mints)
📖 Recipe
Gluten-free Chocolate Molten Lava Cakes
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.
Comments
No Comments