Chocolate Lava Cake

It’s February, so we’re in full Valentine mode now. Try these gluten free chocolate lava cakes for maximum impact with minimum effort! Today, my celiac son turns 9. And not … more »

It’s February, so we’re in full Valentine mode now. Try these gluten free chocolate lava cakes for maximum impact with minimum effort!

Gluten Free Chocolate Lava Cake

Today, my celiac son turns 9. And not for nothing but he l-o-v-e loves his birthday. Jonny is the happiest birthday boy in the world, which makes his birthday thoroughly enjoyable for everyone anywhere near him. And good luck escaping his orbit without hearing about it. Good luck with that indeed. I have to fight the urge to muzzle him, since really not everyone needs to know about his birthday. But he’s just so … thrilled. And these chocolate lava cakes didn’t seem to dampen his mood any.

Gluten Free Chocolate Lava Cake

My kids were all, ‘This is what you get in restaurants!’ It’s totally a restaurant-cheat, though. It’s so, so easy to make these little molten lava cakes, but they make you look like a rock star. Here’s the whole process, start to finish:

Gluten-Free Chocolate Lava Cake How-to

If you’re dead set against baking them in a water bath (called a bain-marie), you don’t really have to. But the water bath is what all but assures that the cakes will bake slowly and gently enough that the outsides will be set and the very center smooth and lava-like.

Gluten Free Chocolate Lava Cake

Your reward is a super moist, completely delicate and totally romantic chocolate lava cake for your gluten-free Valentine. Or for your newly-minted 9-year-old son. Either way, I guarantee a big hug and a sloppy wet kiss.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 4 mini cakes

4 tablespoons unsalted butter (plus more for greasing)

5 ounces dark chocolate, chopped

2 eggs (120 g total, out of shell) + 2 egg yolks (60 g total)

1/4 cup (50 g) granulated sugar

1/2 teaspoon pure vanilla extract

3 tablespoons (26 g) high-quality all-purpose gluten-free flour (any of these blends will do)

1/8 teaspoon xanthan gum (omit if your blend already contains it)

1 tablespoon (5 g) unsweetened Dutch-processed cocoa powder

1/8 teaspoon kosher salt

Confectioners’ sugar, for dusting (optional)

  • Preheat your oven to 425°F. Grease very well the entire insides of 4 4-ounce oven-safe ramekins, and set them in a casserole dish with at least 2 inch high sides, and set aside.

  • Melt the chocolate and 4 tablespoons butter together in a double boiler or a microwave-safe bowl (melt at 70% power in 30 second intervals, stirring in between, until melted and smooth), stirring frequently until just melted. Set the chocolate mixture aside.

  • In a large bowl, place the eggs, egg yolks and sugar and vanilla, and whisk to combine. The mixture will be very yellow in color and thin in consistency. Whisk vigorously (this can be done more easily with a mixer) until the mixture is very pale yellow in color and thickened in consistency. Drizzle the chocolate and butter mixture into the large bowl with the thickened egg mixture, whisking constantly until combined. Add the flour, xanthan gum, cocoa powder and salt, and whisk to combine well. The mixture will be somewhat thick, but pourable and smooth. Pour the mixture carefully into the 4 prepared ramekins, filling each 3/4 of the way full.

  • Place the casserole dish with the filled ramekins on the bottom rack of the preheated oven, and carefully fill the casserole dish with cool tap water until the water reaches about halfway up the sides of the ramekins. Close the oven and bake until the tops of the cakes are set and are just beginning to pull away from the sides of the ramekins, about 15 minutes. If you used smaller ramekins, bake for a few minutes less; larger ramekins will take a few minutes more.

  • Remove the dish from the oven and lift the ramekins out of the casserole dish with tongs. The water bath will be boiling, so move carefully and deliberately. Place the ramekins on a wire rack to cool for about 10 minutes before turning each cake out onto a small plate, and dusting with confectioners’ sugar. Serve immediately.

  • Prepare Ahead Instructions: These are super easy to prepare ahead of time. Simply follow the recipe through Step 3 above. Cover the casserole dish (or each of the ramekins individually) tightly with plastic wrap and refrigerate until almost ready to serve. Remove from the refrigerator, and proceed with the remaining recipe instructions.


P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! It will make your life quick and easy, and it will help keep the blog going forever (really)!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
Scroll to top of page