bakingglutenfreememories Chocolate lava cakes or molten lava cakes are a chocolate lover’s dream come true. If you have never tried one before, you absolutely must! The ring of chocolate cake with a gooey, warm, chocolate center that flows out like lava, is a wonderful experience. It is probably one of the most decadent desserts I’ve had. These cakes are great all year round, but especially as fall and winter approaches since they are such a warm and cozy dessert.
I made these lava cakes to be naturally sweetened with maple syrup which also adds to the rich flavor. I use dark chocolate for a luxuriant, velvety center that satisfies the taste buds. The recipe is surprisingly simple and just 7 ingredients are needed! They can be served as is or with whipped cream or ice cream. One batch makes 4 individual sized cakes. Enjoy!
Ingredients You Will Need:
- gluten-free all-purpose flour (I used King Arthur Measure For Measure Gluten Free Flour)
- salt
- vanilla extract
- eggs
- unsweetened dark chocolate chips or squares
- salted butter
- maple syrup
These lava cakes are: rich, decadent, warm, gooey, very chocolatey, soft, perfectly sweetened, gluten free, cozy, and addicting!
For other chocolate cake recipes, check out my Coconut Chocolate Dream Cake and Joyful Chocolate Cupcakes.
How to Make Chocolate Lava Cakes
To start, preheat the oven to 425 degrees Fahrenheit.
Next, in a smaller bowl, place in the butter and chocolate chips / squares. Unsweetened chocolate chips work great, if you can find them. Cover and heat in the microwave for 20 second intervals, stirring in between each time. The butter and chocolate should be completely melted, usually within a total of 1 minute. If you do not have a microwave, melting both ingredients on the stove will work just as well. This is just an easy shortcut! Set the chocolate mixture aside as you continue with the recipe.
Now, in a medium sized bowl, pour in the eggs and whisk together. Then add the vanilla extract and maple syrup. Continue whisking until combined. Next, pour in the melted chocolate and butter, using a rubber spatula to scrape the sides as needed to save all of the chocolate mixture and then whisk well. Make sure that the chocolate mixture has cooled down before adding it in so as not to fry the eggs.
Then, pour in the gluten-free flour and salt. Whisk all ingredients together until the batter is silky smooth and no clumps remain. The whisk works great for this over a spoon.
How to Bake Lava Cakes
Now for the fun part. On a baking sheet, set out 4 ramekins. Lightly oil each ramekin to prevent the cake from sticking. Divide the batter equally between each ramekin and place them in the preheated oven on the middle rack. Bake for 15 minutes. Once they are ready, allow them to cool for 5 minutes before plating them. Note: If you want less of a runny center and more cake, bake them for 16 minutes. Otherwise, 15 minutes is the prime time for a true lava cake center. In fact, the middle of each cake will look noticeably gooey when they are ready, as pictured below.
How to Serve Lava Cakes
In conclusion, the best way I have found to plate them, is to use a knife to gently run around the perimeter of each cake. Then use a hot mitt to hold the cake while setting your serving plate over the top and flipping it right side up. The cake will face upside down on your plate. Finally, add whatever toppings or sides you prefer. Last of all, use a spoon or fork to dip into the cake and watch the chocolate lava slowly flow out.
Topping Options
Furthermore, you can top and add so many different things to these cakes. They can be enjoyed as pictured above with a few berries and mint leaves as garnish, or you can use the following:
- whipped cream
- vanilla ice cream
- caramel sauce
- powdered sugar
- chopped nuts
Storage Tips and Notes
– These cakes are best freshly made and served warm
– You can bake them for 2 different amounts of time depending on how gooey you like the center to be. See the baking instructions.
Chocolate Lava Cakes
Ingredients
- ¼ cup salted butter (4T)
- ⅔ cup unsweetened dark chocolate chips or baking squares (125g)
- ½ cup maple syrup (156ml)
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup gluten-free all-purpose flour (37g)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F. Set out 4 ramekins on a baking sheet and lightly oil each ramekin.
- In a small bowl, add in the butter and chocolate chips and cover them. Microwave the butter and chocolate for 20 second intervals, stirring in between each time. The butter and chocolate should be completely melted, usually after spending 1 minute total in the microwave. (A non-stick pan on the stove also works if you don't have a microwave. Just make sure to constantly stir the butter and chocolate.)
- Then in a medium sized bowl, add in the eggs and whisk them until the yolks break. Pour in vanilla extract and maple syrup and whisk together. Next, pour in the cooled down chocolate mixture and whisk well.
- Now, add in the gluten-free flour and salt and whisk until the batter is smooth with no clumps remaining. Divide the batter equally between the 4 oiled ramekins. Place them on the middle oven rack and bake for 15 minutes. (For less of a gooey center, bake for 16 minutes) Allow the cakes to cool for 5 minutes before serving.
- To plate them, use a knife to gently run around the perimeter of each cake. Then hold a ramekin with an oven mitt and place an inverted plate over the cake and gently flip it over so that the cake is sitting upside down. Add whatever toppings or sides you like.
