Gluten-Free Chocolate Lava Cakes
These Gluten-Free Chocolate Lava Cakes are incredibly gooey, rich, and deeply chocolatey. Just five ingredients, ready in 30 minutes, and perfect for making ahead for dinner parties.
Servings 4 cakes
Ingredients
- 4 oz. dark chocolate I used 72%
- ½ cup (1 stick) unsalted grass-fed butter room temperature
- 3 eggs + 1 egg yolk room temperature
- 3 tablespoons coconut sugar
- ¼ cup blanched almond flour
Instructions
- Preheat the oven to 375°F. Lightly grease 4 3” ramekins with butter and place on a baking sheet. Set aside.
- Melt the chocolate and butter together in a saucepan over low heat. Once melted, remove from heat.4 oz. dark chocolate, ½ cup (1 stick) unsalted grass-fed butter
- Combine 2 eggs and coconut sugar together in a separate bowl and whisk until foamy. Add the almond flour and mix to combine. Add the remaining egg and egg yolk and whisk to incorporate.3 eggs + 1 egg yolk, 3 tablespoons coconut sugar, ¼ cup blanched almond flour
- Add the egg mixture to the melted chocolate and mix together until smooth.
- Divide the batter evenly between the four prepared ramekins. If you don’t want to eat them right away, you can put them at the fridge at this point until you’re ready to bake.
- Bake for approximately 15 minutes, or until the edges are set but the center still jiggles when you gently shake the baking sheet. Start checking on the cakes around 13 minutes to ensure you don’t over-bake.
- Serve immediately, preferably with coconut whipped cream or ice cream!
Notes
Inspired by Carnival's Chocolate Melting Cake
