There is something decadent about molten chocolate lava cakes—that dark chocolate cake on the outside with warm, gooey chocolate ganache inside. Restaurateur Jean-Georges Vongerichten created the first chocolate lava cakes. Even today, decades after the introduction of the delightful little cakes, they almost seem magical when we cut into the warm cake and watch that chocolatey goodness ooze out. Ideal for a special occasion, these aren't difficult to make.
North Peoria resident Rebecca Taig offers this gluten-free version of the chocolate favorite. Head to RebeccaTaig.com for more gluten-free recipes, hosting inspiration, and seasonal decor.
Gluten-Free Chocolate Lava Cakes
ingredients
- 6 ounces dark chocolate, (60-70% cacao bars) finely chopped
- ½ cup butter, plus extra to butter ramekins
- 1 teaspoon espresso powder, optional
- 2 large eggs
- 2 large egg yolks
- ¼ cup coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons (14 grams) almond flour
- 2 teaspoons unsweetened cocoa powder for dusting ramekins
directions
- Preheat the oven to 450°F. Butter and lightly dust four (4 to 6 oz.) ramekins with unsweetened cocoa powder. Place the ramekins on a baking sheet.
- In a microwavable bowl, add the chopped chocolate and butter. Microwave on high for 30-second intervals, stirring in between, until smooth. It should take about 60-90 sections. Once melted, stir in the espresso powder. Set the bowl aside.
- In a large bowl at high speed, beat the eggs, egg yolks, coconut sugar, and vanilla extract until thickened and pale. This will take around 3 minutes.
- Pour the melted chocolate mixture into the large bowl. Add the almond flour and salt. Fold in the ingredients, stirring until combined.
- Using a large ice cream scoop, divide the batter evenly into the prepared ramekins. Bake for 7 to 9 minutes. The sides of the cakes should be set, but the centers should be soft.
- Let the cakes cool in the ramekins for 1 minute. Run a clean knife around the edges to help loosen the cakes, then cover each ramekin with an inverted dessert plate. Carefully turn each one over, let it stand for 10 seconds, and then remove the ramekins.
- Finish the cake with a dusting of powdered sugar and serve immediately with ice cream or whipped cream if desired!
