Chocolate Molten Lava Cakes for Two (Gluten-Free)
Make these decadent and delicious chocolate molten lava cakes for two. An easy and rich dessert that can be made in just 20 minutes.
Servings 2 servings
- 4 ounces semisweet baking chocolate
- 1/2 cup unsalted butter
- 2 large egg yolks
- 3 large eggs
- 1/3 cup powdered sugar sifted
- 1/4 cup all-purpose gluten-free flour sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon softened butter for greasing ramekins
- 1 tablespoon cacao powder for dusting
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!
- 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
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