This decadent {Gluten Free} Flourless Molten Chocolate Lava Cake Recipe has just a few simple ingredients but the rich molten chocolate lava center will wow everyone. Perfect with a scoop of ice cream on top!
There is something that is innately enticing about a flourless molten chocolate lava cake.
I still remember coming across a recipe for molten chocolate lava cake as a teen.
I just HAD to make it!
I can’t remember if I actually made it, but I do remember being enamored at the idea of the molten chocolate lava center oozing out when I took my first bite.
This naturally gluten free, flourless molten chocolate lava cake is not a guilt free dessert, but it is more than worth it.
what ingredients do you need to make flourless lava cake?
A gluten free chocolate lava cake starts with very simple ingredients:
- Chocolate
- Eggs
- Sugar
- Butter
That is it!
Because this recipe has so few ingredients, the quality of the chocolate you use will make a difference.
If you can, avoid using something like chocolate chips and instead use a good bar of chocolate, chopped up.
How do you make the batter for chocolate lava cake?
The magic comes in the way you combine these simple four ingredients.
First you melt the chocolate and the butter together.
Then you separate the eggs.
Whip the egg whites first, with just a touch of sugar.
Then whip the egg yolks with some more sugar.
Fold the chocolate into the egg yolks.
Then fold the egg whites in.
Divide the batter between ramekins that have been buttered and dusted with sugar or cocoa powder, and then pop them in the oven.
To make it easier to remove the ramekins from the oven, I place them all on a cookie sheet before placing them in the oven.
How to bake gluten free lava cakes?
Baking lava cakes takes patience.
It is tricky to pull them out at just the right moment.
A minute too early, and too much of the cake will be molten.
A minute too late, and you won’t get that satisfying chocolate lava ooze.
The good news is that it doesn’t REALLY matter if you bake it a minute too long, or too short.
They still taste ah-MAZING!
Your lava cakes are just perfect when the edges are set, but the cake jiggles in the center if you give the ramekin a little shake.
How to serve chocolate lava cake?
while your molten chocolate cake is delicious just as it is, it is even better with a little garnish.
It is just perfect with a scoop of good vanilla bean ice cream on top.
You have the hot molten chocolate lava center, the cool and creamy ice cream and the warm and rich chocolate cake.
Together they combine in the ultimate chocolate dessert.
Or add a dollop of whipped cream instead.
Add some raspberries or strawberries for some contrast in flavors.
Or garnish with a sprig of mint, a dusting of cocoa powder, or some chocolate shavings.
You don’t have to unmold your flourless chocolate lava cake either.
It is much easier to serve it while still in a ramekin because you don’t have to worry about it falling apart when you unmold it but you still get that gooey molten chocolate lava sensation.
Can you make chocolate lava cakes ahead of time?
while you can’t bake your chocolate lava cakes ahead of time, you can prepare the batter and fill your ramekins.
Cover your filled ramekins with plastic wrap and store in the fridge before baking.
Remove from the fridge at least 30 minutes before baking to prevent the ceramic ramekins from cracking. Then place in the oven and bake as directed.
You may need to bake them for a minute or two longer, since the filling will still be chilled.
You can make your chocolate lava cake batter up to five days ahead of time, if stored properly in the fridge.
decadent {Gluten Free} Flourless Molten Chocolate Lava Cake Recipe has just a few simple ingredients but the rich molten chocolate lava center will wow everyone. Perfect with a scoop of ice cream on top! To Make your flourless chocolate lava cakes ahead of time I used sugar to dust the ramekins the first time I made them. I made them again and used cocoa powder. The pictures are from when I used sugar, but they would unmold just as well if you used cocoa powder and then it leaves a it looking more chocolatey. These flourless molten chocolate lava cakes can easily be made dairy free by using a butter substitute (like Earth Balance or coconut oil) instead of the butter and using a dairy free chocolate (like Pascha or Enjoy Life.)
Flourless Molten Chocolate Lava Cake {Gluten Free}
Ingredients
Instructions
Notes
Nutrition Information
Yield 4
Serving Size 1 gluten free chocolate lava cake
Amount Per Serving
Calories 430Total Fat 30gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 10gCholesterol 208mgSodium 242mgCarbohydrates 33gFiber 1gSugar 31gProtein 7g
I can just picture the joy on the faces of your family and friends the first time you made this. I love that look when people enjoy food. This does look amazing. Gotta try it.
Thank you Barbara! I try to save that image in my head forever. I hope you get to watch your family make the same faces 🙂
Ah, this cake is perfect after a long day of working on my website. Wonder if I could convince my favorite baker to do this. hahaah
I hope that you are able to convince them, or make them yourself. My favorite part of running my own site is eating the cake, too.
A decadent dessert in less than 10 ingredients! You are a women after my heart 😉 I’ll take two… at the same time!
Chrystal
Thanks Chrystal! 🙂 Simple dishes really are the best. You inspire me with your creativity!
Beautiful cakes! I can’t believe they are flourless and gluten-free!
Thank you Holly! Now I just need to figure out an egg-free version so you can enjoy them too. 🙂
These cakes look so amazing, I just want to dive right in! Love the photos too 🙂
Thank you Sharon! We really enjoyed them.
I feel like I’m attempting to jump through my screen to get to it!! YUM
Thank you Melissa! I really wish that would work some days.
When do you add the vanilla?
I add it when whipping the egg yolks. Sorry I missed that! I’ll update it asap.
What size ramiken do you use?
Hi GR,
I think that most ramekins are about the same size. It should be around 3-4 inches in diameter. If your ramekin is substantially larger or smaller you may need to adjust the baking time.
Happy Baking! -Brianna
This looks amazing! I’ve been looking for a gluten free lava cakes for my bunco group. Will tripling the recipe have the same outcome?
Hi Jeannie, I haven’t tried tripling this recipe before, but I think it will work just fine. It will take longer to whip and mix the eggs since there is a higher volume. Other than that, it shouldn’t make much of a difference because they are baked individually. I hope you and your bunco group enjoy them! -Brianna
Have you froze them before baking for say 2-3 weeks?
Hi JoAnn,
I haven’t tried freezing them. I think it would work fine, and I’d recommend letting the frozen chocolate lava cakes thaw in your fridge for 4-8 hours before baking them. If they are still frozen, I don’t know if they’ll bake right. If they are thawed, it shouldn’t make a difference that they were previously frozen.
If you freeze them, please comment back and let me know how it turns out.
Happy Baking! -Brianna
Hi Brianna,
It’s Jo Ann again. I did freeze them successfully for 4 days and they baked just as well after freezing as freshly made. I did let them thaw and warm up briefly on the counter as you suggested. My ramekins actually have lids, but the 4 oz Ball jars would work equally well. Definitely an easy dessert that can be done ahead of time and baked as supper is completing and presented as a “ohhh that looks delicious moment!”
Hi Jo Ann! Thanks so much for commenting back! I’m so happy to hear that freezing them ahead of time worked so well! Thanks for letting me know.
Happy Baking! -Brianna
An amazing recipe!! I added a small dollop of lotus biscoff spread to the middle and it turned out so well 😍
Hi Rania, I’m so happy you enjoyed this recipe! I wish I could try biscoff, that sounds tasty! Happy Baking! -Brianna