Grain-Free Molten Chocolate Lava Cake
Gluten-Free, Grain-Free, Nut-Free
An extra ooey gooey, rich and decadent chocolate lava cake is all you could ever want and more. Easy to make with crispy, brownie-like edges and a chocolate river that explodes when you cut into it, it’s almost too pretty to eat. But let's be honest here... you won’t be able to resist! These grain-free chocolate lava cakes are irresistible, so make at your own discretion. This dessert is best served straight from the oven with all the fixings, so don’t be shy. Dig right in!
Yield: 6 individual cakes
Ingredients
- ½ cup granulated sugar
- 8 ounces semisweet chocolate, chopped
- 10 Tablespoons unsalted butter
- ½ cup Otto's Naturals - Cassava Flour
- ½ teaspoon salt
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar and berries, for garnish
Instructions
- Preheat oven to 425°F. Coat 6 (each 6 ounce or 170 gram-capacity) ramekins with cooking spray and coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
- Combine the chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 seconds bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Gently stir in the cassava flour and salt.
- In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the ½ cup of granulated sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins. (At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.)
- Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
- Run a knife around the edges to loosen and invert onto dessert plates, if desired. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar.
NOTE: You can bake the batter in 10 paper lined muffin tins for 10 minutes for smaller, more portable servings. You can also easily cut this recipe in half.
Are lava cakes safe to eat?
It might be scary to eat something that doesn’t seem cooked through, but chocolate lava cake is completely safe to eat and considered to be fully cooked! This is due to the overall temperature that the cake reaches. At this internal temperature, the eggs reach a point that is safe for consumption.
How can you tell when lava cakes are done baking?
The key to the perfect lava cake is the perfect cooking time. To make sure the inside is still runny, but cooked, take your cakes out of the oven when the outside edges are firm and when the center has risen slightly. This should be the perfect time to result in a stream of warm chocolatey goodness!
How do you store lava cakes?
Once cooled, store molten chocolate cakes in the fridge in an airtight container.
To solve random dessert cravings, this recipe can be frozen for up to 3 months! Put the cakes in an airtight container and make sure they are completely cool before freezing.
How do you reheat lava cakes?
Reheating chocolate lava cakes is easier than it sounds, if you pop it in the oven, upside down on a baking sheet and bake it at 350 for 10 minutes it should come out warm and gooey. However, we do recommend eating it fresh to get the full Molten Lava Cake experience!
If the lava cakes were previously frozen, wait until they are completely thawed and follow the same steps.
