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Flourless Chocolate Lava Cakes

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Decadent, gluten-free flourless chocolate lava cakes with a rich, fudgy exterior and a molten, gooey center. Perfect for special occasions or an indulgent treat.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85 grams), plus extra for greasing
  • 6 ounces bittersweet or semisweet dark chocolate (170 grams), preferably 70% cocoa or higher
  • 1/2 cup granulated sugar (100 grams)
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons gluten-free cocoa powder (for dusting ramekins)

Instructions

  1. Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins with butter, then dust them lightly with cocoa powder, tapping out the excess.
  2. Melt the butter and chocolate together using a double boiler or microwave in 30-second bursts, stirring until smooth. Let it cool slightly.
  3. Separate the eggs. Place the yolks in one bowl and the whites in another. Add the granulated sugar to the yolks and whisk vigorously until pale and slightly thickened. Stir in the vanilla extract and the melted chocolate mixture.
  4. Whip the egg whites with a pinch of salt until they hold soft peaks. Do not overbeat.
  5. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully to avoid deflating the batter.
  6. Divide the batter evenly among the prepared ramekins and smooth the tops with a spatula. Place the ramekins on a baking sheet.
  7. Bake for 12-14 minutes until the edges are set but the center jiggles slightly when shaken.
  8. Let the cakes cool for 1-2 minutes. Run a knife around the edges and carefully invert each cake onto a plate.
  9. Serve immediately, optionally with powdered sugar, fresh berries, or vanilla ice cream.

Notes

Use room temperature eggs for best volume. Melt chocolate gently to avoid burning. Fold egg whites gently to keep batter airy. Start checking cakes at 12 minutes to avoid overbaking. For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate. You can prepare batter in ramekins and refrigerate up to 24 hours before baking, adding 1-2 minutes to baking time.

Nutrition

Keywords: flourless chocolate lava cakes, gluten-free dessert, molten chocolate cake, easy chocolate dessert, gluten-free lava cake

Find it online: https://milaspoon.com/flourless-chocolate-lava-cakes-recipe-5-easy-gluten-free-desserts/