Chocolate Molten Lava Cakes for Two (Gluten-Free)

Indulge in these chocolate molten lava cakes for two, that happen to be gluten-free. The warm and gooey center is the ultimate treat, and you can easily make this decadent dessert in just 20 minutes.

Key items needed to make chocolate molten lava cakes for two

This is one of those recipes that sounds complicated and extremely intimidating, but is actually the exact opposite. Truly! I think even a beginner baker can master molten chocolate lava cakes. Key items you need to make this a fail-proof recipe include:

• A double boiler. Helpful tip! You can simply use a glass bowl over a boiling pot of water.
• Quality baking chocolate. I recommend Lily's baking chips for a vegan and refined sugar-free option.
• Cacao powder. Please note that there is a difference between cacao powder and cocoa powder. Cacao is the pure, unrefined powdered version of chocolate without the extra sugars (like cocoa powder), and has incredible health benefits. I use it often because it’s a fantastic source of magnesium and antioxidants, to support healthy cellular function and hormonal imbalances, especially in women (this chocolate cinnamon chia seed pudding can support issues with that). I buy this brand of cacao. You can also buy it in bulk at Costco.
• High-quality vanilla extract. I always recommend using homemade because it has a deeper and more rich flavor, and it's more affordable! And did you know you can make homemade vanilla extract in your Instant Pot?

How do lava cakes work?

 The outside edges are baked into a tender chocolate cake, while the inside is an oozy, delicious chocolate, which is considered the molten. This works by baking them on a high temperate of 450 degrees Fahrenheit, which allows the outside to solidify and the inside to stay runny.

How do you know when the lava cakes are done?

1. The sides and edges of the cakes are firm while the center is still gooey and jiggly.
2. A toothpick stuck in the cake's edge comes out clean, and the middle is liquid molten.
3. The cakes may being to rise above the ramekins and puff up.

Step-by-step instructions for making chocolate molten lava cakes for two

A lot of recipes share how to make these in a muffin tin. However, these are usually made for special occasions where you just want two! The secret? Bake them in ramekins!

Step 1

Preheat oven to 450°F.

Step 2

Melt the butter and chocolate in a double boiler over medium heat, about 3-5 minutes. Once it begins to melt, stir constantly and remove from heat when mostly melted, until smooth and creamy.

Step 3

Sift flour and powdered sugar together into a medium mixing bowl. Whisk egg yolks and eggs in a separate bowl until pale and fluffy. Add chocolate, eggs, vanilla, and salt to flour mixture and whisk until smooth.

Step 4

Dust two 8 ounce ramekins with softened butter and cacao powder. Do not miss any spots! Pour the chocolate batter into the ramekins, place them on a cookie sheet, and bake on 450°F for 10-12 minutes. The tops of the chocolate molten cakes should puff up and the sides firm, but the centers should still be jiggly and soft.

Step 5

Remove cakes from oven and let cool for 3-5 minutes. Use the edge of a knife to gently loosen the cakes from the sides. Place a small dessert plate on top of the ramekin. Carefully flip over the plate and ramekin together to release the chocolate molten cake. Top with powdered sugar, vanilla ice cream, and berries if desired. Serve while warm.

Helpful tips for making gluten-free chocolate lava cakes

• Use a quality gluten-free flour blend. I like the King Arthur measure for measure flour.
• When converting a regular baked goods recipe into a gluten-free one, I've found that the key is to add an extra egg to maintain the moisture and texture. I use three eggs in this recipe.
• If you want to make these with regular flour, follow the recipe as it is listed, but add just two eggs, instead of three eggs.
• Don't fret about the eggs being raw. The inside gets hot enough to kill any harmful bacteria. However, if you're paranoid about it, just use pasteurized eggs to make this recipe.
• You may need to let the ramekins sit upside down for an extra 30-60 seconds to let gravity do its job and release the cakes. They will come out clean if you use a knife to gently loosen the cakes from the edges.

If you like this recipe, try these too!

• Healthy Chocolate Banana Muffins
• Vegan Dark Chocolate Almond Butter Cups
• Easy No-Bake Cookies with Chocolate Chips
• How To Make Homemade Chickpea Flour

If you make these gluten-free chocolate lava cakes for two, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest, and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!

Chocolate Molten Lava Cakes for Two (Gluten-Free)

By: Abbey Rodriguez

PRINT PIN RECIPE

Make these decadent and delicious chocolate molten lava cakes for two. An easy and rich dessert that can be made in just 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings: 2 servings

Calories: 1092kcal

Cost: $5

Equipment

• Ramekins
• Double boiler (or glass bowl over small pan of boiling water)

Ingredients

• 4 ounces semisweet baking chocolate
• ½ cup unsalted butter
• 2 large egg yolks
• 3 large eggs
• ⅓ cup powdered sugar sifted
• ¼ cup all-purpose gluten-free flour sifted
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon softened butter for greasing ramekins
• 1 tablespoon cacao powder for dusting

Instructions

• Preheat oven to 450°F.
• Melt the butter and chocolate in a double boiler over medium heat, about 3-5 minutes. Once it begins to melt, stir constantly and remove from heat when mostly melted, until smooth and creamy.
• Sift gluten-free flour and powdered sugar together into a medium mixing bowl. Whisk egg yolks and eggs in a separate bowl until pale and fluffy. Add chocolate, eggs, vanilla, and salt to flour mixture and whisk until smooth.
• Dust two 8 ounce ramekins with softened butter and cacao powder. Do not miss any spots! Pour the chocolate batter into the ramekins, place them on a cookie sheet, and bake on 450°F for 10-12 minutes. The tops of the chocolate molten cakes should puff up and the sides firm, but the centers should still be jiggly and soft
• Remove cakes from oven and let cool for 3-5 minutes. Use the edge of a knife to gently loosen the cakes from the sides. Place a small dessert plate on top of the ramekin. Carefully flip over the plate and ramekin together to release the chocolate molten cake. Top with powdered sugar, vanilla ice cream, and berries if desired. Serve while warm, and enjoy a wonderful Valentine’s Day dessert for two!

Notes

• Use a quality gluten-free flour blend. I like the King Arthur measure for measure flour.
• When converting a regular baked goods recipe into a gluten-free one, I've found that the key is to add an extra egg to maintain the moisture and texture. I use three eggs in this recipe.
• If you want to make these with regular flour, follow the recipe as it is listed, but add just two eggs, instead of three eggs.
• Don't fret about the eggs being raw. The inside gets hot enough to kill any harmful bacteria. However, if you're paranoid about it, just use pasteurized eggs to make this recipe.
• You may need to let the ramekins sit upside down for an extra 30-60 seconds to let gravity do its job and release the cakes. They will come out clean if you use a knife to gently loosen the cakes from the edges

Nutrition

Calories: 1092kcal | Carbohydrates: 62g | Protein: 19g | Fat: 87g | Saturated Fat: 50g | Cholesterol: 641mg | Sodium: 191mg | Potassium: 457mg | Fiber: 6g | Sugar: 41g | Vitamin A: 2326IU | Calcium: 128mg | Iron: 6mg

Post originally published on February 14, 2017, and updated on February 13, 2020 for new ingredients and clearer instructions.

SaveSave

SaveSave

SaveSave