Decadent Gluten-Free Chocolate Lava Cakes
Okay, let's dive into a decadent, gluten-free dessert that's guaranteed to please! I'm not kidding when I say this recipe is one of my absolute favorites. It's been a lifesaver for so many potlucks and family gatherings where I used to feel left out of the dessert fun. You know the feeling, right? That pang of sadness watching everyone else dig into a gorgeous cake while you're stuck with fruit salad (not that there's anything wrong with fruit salad, but sometimes you just need cake!). This recipe for Chocolate Lava Cakes is incredibly easy to make, and they're so impressive, no one will ever guess they're gluten-free. Honestly, I've had people—the "gluten's-my-best-friend" types—beg me for the recipe. It's that good. And the best part? That gooey molten chocolate center? Oh my goodness, pure bliss in every bite! I am so excited to share this with you and hope you will fall in love with it as much as I did.
Recipe Card
Ingredients:
Instructions:
- Preheat oven to 425°F (220°C). Grease and flour four 6-ounce ramekins.
- Melt butter and chocolate until smooth; cool slightly.
- Whisk gluten free flour and salt. Set aside.
- Whisk eggs, yolks, and sugar until pale.
- Slowly whisk the cooled chocolate mixture into the egg mixture.
- Sift in the dry flour mixture and gently combine, do not over mix . Add vanilla extract.
- Divide batter evenly among ramekins.
- Bake for 12-15 minutes, until edges are set and the center is soft.
- Let cool for one minute before inverting onto plates to serve.
- Serve immediately. Enjoy!
Tips & Tricks
- Chocolate Choice: The quality of your chocolate will make a noticeable difference. I recommend using bittersweet chocolate with at least 70% cacao for that rich and deep chocolate flavor that is divine. Feel free to experiment with other dark chocolate percentages to find your preferred intensity. If you prefer a less intense or bitter flavor use a lower percentage dark chocolate.
- Vegan Sub: Swap out the butter with vegan butter, and you can replace egg with flax eggs with a ratio of one tablespoon flaxseed meal mixed with three tablespoons of water, per egg. This will make your cakes vegan friendly!
- Make Ahead: You can prepare the batter ahead of time and keep it covered in the fridge for up to 24 hours. Just be sure to let it come to room temperature for about 20 minutes before baking, just to ensure even cooking.
- Ramekin Size: It is so important to use 6-ounce ramekins for this recipe. Using larger or smaller ones will effect both cooking time and overall outcome of recipe. If yours are bigger, simply adjust baking time but for significantly different sizes might have to adjust ingredient ratios as well.
- Flavor Enhancements: Add a teaspoon of espresso powder to the batter for a mocha experience, or a pinch of chili flakes for a subtle kick. A tiny drop of peppermint extract would be fantastic around the holidays!
- Serving Ideas: Get creative with your toppings! Try a scoop of vanilla ice cream, a drizzle of caramel sauce, or even some toasted nuts for an extra layer of texture.
- Don't Overbake!: The key to molten lava cakes is that melty center. For doneness, focus on the edges around the ramekins when they are firm to touch but that jiggling center. It is important to not overbake because you wont get that lava consistency in center.
There you have it! My go-to recipe for gluten-free decadence. These Chocolate Lava Cakes are not just a dessert; they're an experience. I encourage you to give them a try and let me know how they turn out for you in the comments. I'm truly so excited to share this with all of you, happy baking and enjoy!
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