Chocolate Molten Lava Cake Recipe (Gluten-Free)
I only recommend using Bob’s Red Mill coconut flour. Different brands lend different textures, and this is the flour that I use to test all of my recipes and it always turns out perfect!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: Makes 6 individual cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
To prepare the ramekins:
- 1 tablespoon unsalted butter
- 2-3 tablespoons cocoa powder (plus additional for dusting cakes when serving)
- 5 ounces dark chocolate 70% or higher (see description in post above)
- 10 tablespoons unsalted butter
- 1 cup coconut sugar
- 3 tablespoons arrowroot flour
- 3 large eggs
- 3 large egg yolks
- 2 tablespoons coconut flour
Instructions
- Butter six (6-ounce) ramekins and dust with cocoa powder. Place the chocolate and the butter in a large glass bowl and set over a pot of simmering water. Melt and whisk until smooth. Remove the chocolate mixture and let it cool for 5 minutes. Grind the coconut sugar in a coffee grinder or spice mill until it becomes a powder. Add the powdered coconut sugar, arrowroot, eggs, egg yolks and coconut flour to the chocolate mixture and whisk until smooth. Spoon batter evenly into ramekins. Freeze for at least 5 hours or overnight.
- Preheat the oven to 450 degrees F and adjust the rack to the middle position. Place the frozen cakes on a baking sheet and bake for 18 minutes. Remove cakes from the oven and let them cool for exactly 2 minutes (while they cool, get out your serving plates and a dinner knife). Run a knife around the edge of the cake and then invert each cake onto a serving dish. Sprinkle with cocoa powder if desired and serve immediately.
Find it online: https://deliciouslyorganic.net/molten-lava-cake-grain-free/