GLUTEN-FREE MOLTEN LAVA CAKE
PG tested
Baking gluten-free doesn’t have to break the bank. This simple molten lava cake offers a light and fluffy exterior with a deeply rich, fudge-y interior. Paired with whipped or ice cream, the dessert feels fancy without the work of delicate pastry. And the best part, it is best eaten warm from the oven — no need to wait.
That said, if you are not ready to serve immediately, the uncooked batter can be saved, covered in the fridge, for up to a day.
4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons cocoa powder, plus more for dusting
1 cup semisweet or bittersweet chocolate chips
3 eggs, at room temperature
¼ cup sugar Preheat oven to 450 degrees.
Using butter or oil, grease four ramekins and then coat them with a dusting of cocoa powder. Set aside.
Place 4 tablespoons butter and chocolate chips in a microwave-safe bowl. Using 15 -second intervals, microwave the butter and chocolate chips, stirring in between, until both have melted and emulsified. Melting should take 3045 seconds total. Set aside to cool slightly.
In a medium mixing bowl, combine eggs and sugar. Using an electric hand mixer or whisk, beat eggs and sugar until the mixture has become pale and thickened slightly, about 2-3 minutes with an electric mixer.
Add 2 tablespoons cocoa powder and mix. Add chocolate and butter mixture and mix until the chocolate is fully incorporated.
Divide the batter evenly among the four ramekins. Place in oven and bake for 10 minutes.
After 10 minutes, remove from oven. Let sit for a minute, then place a small plate over each ramekin and invert the cake onto a plate.
Top with a dusting of powdered sugar, whipped or ice cream, and eat immediately.
Serves 4.