Gluten free chocolate lava cake

Gluten-Free Chocolate Lava Cake

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My-oh-my-oh-my! Heaven on earth in a ramekin is what comes from this amazing dessert! Though you cannot make this ahead of time like most desserts, the warm chocolate lava that oozes out is worth the extra time in the kitchen while your family or guests await.

Ingredients

Makes 4

  • 10 tablespoons butter, plus more for buttering ramekins
  • 5 ½ ounces dark (60-70%) baking chocolate, broken into small chunks (I use Ghirardelli bittersweet chocolate 60% cacao baking bar)
  • ½ cup Cup 4 Cup gluten-free flour, plus 1 tablespoon for dusting moulds
  • 1 tablespoon cocoa powder
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup sugar

Instructions

  1. Preheat the oven to 375-degrees.
  2. Grease ramekins with butter.
  3. Sift the cocoa powder and 1 tablespoon flour together; dust all sides of ramekins with the mixture. Place them on a baking sheet and set them aside.

  4. In a large heat-proof bowl (I use glass), add butter and chocolate; set over a pan of simmering water (the bowl should not touch the water).

  5. Stir occasionally until fully melted. 
  6. Remove from heat. 
  7. Sift flour; whisk into chocolate mixture.
  8. In a separate bowl, whisk together the eggs, yolks, and sugar until combined; whisk into the chocolate mixture until smooth and well combined. 
  9. Pour into the ramekins, dividing equally.
  10. Bake for 14-16  minutes—they are ready when you shake each one gently and only the center moves a little—the center will also be shiny and darker in color.

  11. Remove from the oven.
  12. Using a sharp knife, gently loosen around the inside edge of each ramekin, if necessary. 
  13. Carefully invert each cake onto a serving plate; dust with powdered sugar if desired. 
  14. Top with fresh berries if desired.
  15. Serve immediately with or without chantilly creamy or homemade vanilla ice cream (I recommend with!).