Gluten-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 when you find out its Gluten-Free, Grain-Free and Nut-Free you won’t be able to resist! Made with our premium cassava flour these Chocolate Lava Cakes are irresistible, so make at your own discretion. This dessert is best served straight from the oven with allllllll the fixings, so don’t be shy. Dig right in!
How to make Molten Chocolate Lava Cake
- 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, for garnish
- Preheat oven to 425 degrees Fahrenheit. Coat 6 (6 ounce, 170 gram) 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 Otto’s Naturals - 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 Chocolate 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 due to the overall temperature that the cake reaches. At this temperature the eggs reach a point that is perfectly safe for consumption.
How can you tell if Molten Chocolate Lava cakes are done?
The key to the perfect lava cake is the perfect cooking time. To make sure the inside is still running, but cooked, take your Lava cake out of the oven when the outside edges are firm and when the center has risen slightly. This should be the perfect time where when opened there is a stream of warm chocolatey goodness!
How do you store Chocolate lava cake?
Once cooled, store Molten Chocolate Lava Cakes in the fridge in an airtight container.
To solve random dessert cravings, our Molten Lava Cakes can be frozen for up to 3 months! Put them in an airtight container and make sure they are completely cool before freezing.
How do you reheat Chocolate Lava Cake?
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.
More Molten Chocolate Lava Photos