Chocolate Lava Cakes
These chocolate lava cakes are like chocolate heaven! They are so rich and indulgent, sweetened just right, and are gluten free!
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.