Ingredients You'll Need:

• 4 ounces (113g) good quality semi-sweet or dark chocolate, roughly chopped (using baking chocolate is preferable to chocolate chips in this instance!)
• 6 tablespoons (85g) unsalted butter, cubed, plus extra for greasing ramekins.
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature (this is key for that richness!)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) finely ground almond flour (this is our secret ingredient for that perfect texture and a touch of moisture – if you truly cannot do almond, see substitutions below)
• 1/4 teaspoon gluten-free vanilla extract
• Pinch of salt
• Optional: Powdered sugar for dusting, fresh raspberries or whipped cream for serving.

Instructions: Let's Get Baking!

1. Prep the Ramekins: First things first, preheat your oven to 425°F (220°C). This high heat is what gives these lava cakes their signature gooey centers and crisp edges. Take two 6-ounce ramekins and grease them generously with softened butter. Dust them lightly with almond flour (or cocoa powder). This will help the cakes release easily after baking. Set them aside.
2. Melt the Chocolate and Butter: In a medium, heat-safe bowl (I personally adore using a glass mixing bowl for this that I put over a saucepan of simmering water, but you can also use the microwave if preferred but keep the power low and go in short bursts), combine the chopped chocolate and cubed butter. If using the double boiler method, heat very gently until they are completely melted and smooth. If using the microwave, use 30-second intervals on 50% power until melted, stirring in between to avoid burning. Don't over heat! Once melted, let it cool for just a couple of minutes.
3. Whisk the Eggs and Sugar: While the chocolate is cooling, grab another medium bowl (or use the same one once the melted chocolate has been transferred). Add your eggs, egg yolks, the sugar, vanilla extract and salt. Whisk them together until the mixture is pale and slightly thickened. This step is crucial for a light and airy cake, so don't skimp on the whisking!
4. Combine Wet Ingredients: Now, very slowly pour the slightly cooled melted chocolate mixture into the egg mixture while continually whisking. The key here is to keep whisking constantly so you don't cook the eggs. Whisk until everything is fully combined and smooth.
5. Fold in the Almond Flour: Now, sift the almond flour into the wet mixture. Gently fold it in with a rubber spatula until just combined. Avoid overmixing here; we want to keep things light. Overmixing can make the texture a bit tough.
6. Fill the Ramekins: Carefully pour the batter evenly into the prepared ramekins. They should be about 2/3 full.
7. Bake Time!: Place the filled ramekins on a baking sheet. Transfer the baking sheet to the preheated oven and bake for exactly 15 minutes. The edges of the cakes should be set, but the centers will still be soft and wobbly—that's what we're aiming for! Be very wary of overbaking; we want that molten lava center. If you have a very hot oven, or your ramekins are thin, start at 14 minutes and check them.
8. Cool and Serve: Remove the ramekins from the oven and let them sit for about 2-3 minutes. This allows the lava cake to set a little further, making it easier to handle. To serve, run a thin knife around the edge of each cake, invert onto a plate. You might find it needs a gentle tap on the base of the ramekin. Dust with powdered sugar if desired, and serve immediately with a scoop of ice cream, whipped cream or some fresh fruit . Don't wait – these babies are best served warm and gooey!

Tips & Tricks for Lava Cake Nirvana:

• Room Temperature Ingredients Are Essential: Seriously, don't skip this step! It ensures that everything combines smoothly and creates a perfectly textured cake.
• Don't Overbake! I cannot stress this enough. The baking time is critical. Start checking at 14 minutes, but remember you're aiming for a soft, almost wobbly center. Each oven can vary slightly, so keep an eye on it.
• Chocolate is Key: Use high-quality chocolate for the best flavor. The flavor really shines through with this type of cake. I personally love using a good 70% dark chocolate!
• Almond Flour Substitutions: If you have an issue with almonds, you can use finely ground sunflower seeds as a direct substitute. Just make sure to grind them finely, or, you can try to use an equal amount of gluten-free all-purpose flour blend, but be warned, you might not achieve quite the same melt-in-your-mouth texture; almond flour just has a way of working magic here.
• Flavor Boost: If you want a little extra something, try adding a pinch of espresso powder to the egg mixture or add a few drops of peppermint extract for a chocolate-mint version!
• Make Ahead (Partially): You can prepare the batter ahead of time and keep it covered in the fridge for a few hours. Just bring it to room temperature before baking. I wouldn't fill the ramekins more than a half hour before baking though. Baking at the last minute is key.
• Presentation Pizazz: These lava cakes are fancy enough on their own, but a dusting of powdered sugar or a scoop of vanilla ice cream will certainly elevate them. Fresh raspberries or strawberries add a beautiful touch and cut through the richness perfectly.

Recipe Card

Gluten-Free Chocolate Lava Cakes

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 2

Ingredients:

• 4 ounces (113g) good quality semi-sweet/dark chocolate, chopped
• 6 tablespoons (85g) unsalted butter, cubed, + extra for greasing ramekins
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) finely ground almond flour
• 1/4 teaspoon gluten-free vanilla extract
• Pinch of salt
• Optional: Powdered sugar, fresh raspberries, whipped cream

Instructions:

1. Preheat oven to 425°F (220°C). Grease and dust two 6-ounce ramekins.
2. Melt chocolate and butter together until smooth. Let cool slightly.
3. Whisk eggs, yolks, sugar, vanilla extract, and salt until pale and slightly thickened.
4. Slowly whisk in the melted chocolate mixture to egg mix.
5. Fold in almond flour until just combined.
6. Pour batter into the prepared ramekins 2/3 full.
7. Bake for 15 minutes, then remove from the oven.
8. Let cool 2-3 minutes, then invert onto serving plates.
9. Dust with powdered sugar, and serve hot with ice cream/fruit if desired.