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Decadent Flourless Chocolate Lava Cake

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A quick and easy gluten-free flourless chocolate lava cake with a rich molten center, perfect for Mother’s Day or any special occasion.

Ingredients

Scale
  • 6 oz (170g) dark chocolate, chopped (recommend Ghirardelli 60% cocoa)
  • ½ cup (115g) unsalted butter, plus extra for greasing ramekins
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 additional egg yolks, at room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp espresso powder (optional)
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 425°F (220°C). Butter and lightly flour the ramekins (using gluten-free flour or cocoa powder) to prevent sticking. Set aside.
  2. Melt the chocolate and butter together over a double boiler or in short bursts in the microwave (30 seconds at a time, stirring in between) until smooth and glossy. Let it cool slightly.
  3. In a separate bowl, whisk the eggs, egg yolks, and granulated sugar vigorously until thick, pale, and ribbons form when you lift the whisk—about 3-4 minutes.
  4. Fold the melted chocolate mixture gently into the egg mixture using a spatula, being careful not to deflate the batter. Add vanilla extract, espresso powder (if using), and salt during this stage.
  5. Pour the batter evenly into the prepared ramekins, filling each about ¾ full. Place ramekins on a baking sheet for easy transfer.
  6. Bake in the preheated oven for 12-14 minutes. The edges should be set and slightly puffed, while the center remains soft and jiggly. The top may crack slightly but the inside should look molten.
  7. Remove from the oven and let sit for 1-2 minutes before running a knife around the edges to loosen. Invert carefully onto dessert plates or serve directly in the ramekins.
  8. Serve immediately with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream if desired.

Notes

Use room temperature eggs for better volume. Butter and dust ramekins with gluten-free flour or cocoa powder to prevent sticking. Watch baking time closely to avoid overbaking and losing the molten center. Fold batter gently to avoid deflating. High-quality dark chocolate (at least 60% cocoa) is recommended for best flavor.

Nutrition

Keywords: flourless chocolate lava cake, gluten-free dessert, molten chocolate cake, easy chocolate cake, Mother's Day dessert, quick chocolate dessert

Find it online: https://sunnysavory.com/decadent-flourless-chocolate-lava-cake-recipe-easy-gluten-free-treat-for-mothers-day/