Ingredients

• 1 cup (170g) good-quality semi-sweet chocolate chips (I like to use the Ghirardelli ones, but any good brand will do)
• 1/2 cup (113g) unsalted butter, cut into cubes (plus extra for greasing the ramekins)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/4 cup (30g) finely ground almond flour (this is key for the texture, don't substitute!)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)
• Fresh raspberries or strawberries, for serving (optional, but highly recommended!)

*Note: For those of you with nut allergies, you might be able to substitute with another ground seed flour, like sunflower seed flour, but I haven't tested it personally, results may vary so you will need to try at your own risk.*

Instructions

1. Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water), melt the chocolate and butter together, stirring occasionally until smooth. You can totally do this in the microwave too – just use 30-second intervals, stirring after each, to avoid burning the chocolate, be patient. Remove from the heat and let it cool slightly.

   Tip: If you accidentally burn the chocolate, don't fret! Start again. Burnt chocolate is sadly not salvageable, but it's totally okay!

2. Whisk Eggs and Sugar: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thick (about 2-3 minutes). This step helps incorporate air into the batter for that perfect light texture.
3. Combine Wet Ingredients: Slowly pour the slightly cooled melted chocolate mixture into the egg mixture, whisking continuously until everything is well combined and smooth.
4. Add Dry Ingredients: Add the almond flour and vanilla extract to the wet mixture. Gently fold these in until just incorporated. Don't overmix here! Overmixing can lead to a tougher cake. We're going for that perfect molten center, not a hockey puck!
5. Prepare the Ramekins: Preheat your oven to 425°F (220°C). Butter two 6-ounce ramekins generously. This is crucial! You don't want your beautiful lava cakes getting stuck to the sides.

   Tip: If you really want to make sure they don't stick, you can also dust the buttered ramekins with a little gluten-free cocoa powder.

6. Fill and Bake: Divide the batter evenly between the prepared ramekins. Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft and wobbly. Keep a close eye on them, because depending on your oven this can happen really quick so don't let them overbake.
7. Cool Briefly: Let the lava cakes cool in the ramekins for a minute or two before inverting them onto a plate. Try not to wait any longer, or the centre might get too firm.

   A Little Tip: If inverting it sounds scary, you can just scoop them out with a spoon and that works just as well! It's okay if they're a little messy - it's part of the charm!

8. Serve: Dust with powdered sugar and serve immediately with fresh raspberries or strawberries if you're feeling fancy. And of course, a big spoon, because you're going to want to savor every last bite.

Recipe Card

Gluten-Free Chocolate Lava Cake

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Yields: 2 servings

Ingredients:

• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (113g) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1/4 cup (30g) almond flour
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting, optional)
• Fresh berries, for serving (optional)

Instructions:

1. Melt chocolate and butter.
2. Whisk eggs, egg yolks, sugar, and salt.
3. Combine melted chocolate with the egg mixture.
4. Fold in almond flour and vanilla extract.
5. Butter ramekins.
6. Fill ramekins with batter and bake at 425°F (220°C) for 12-15 minutes.
7. Cool slightly before inverting.
8. Dust with powdered sugar and serve.