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Chocolate Lava Cake

This is the original flourless cake! These types of cake recipes have been around forever, even before people started taking wheat flours out of their diets.  If you are in the mood for a volcanic eruption of chocolate…get ready!

ChocLavaCakes1

Brush insides of each ramekin with melted butter, then coat with sugar. Shaking out the excess.

Combine the melted chocolate and the rest of the batter, mixing until smooth. Pour into the ramekins.

Bake until the edges are set, but the center is still soft.

Chocolate Lava Cake
5.0 from 1 reviews
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Serves: 5
The original flourless chocolate cake! Experience for yourself a volcanic eruption of chocolate!
Ingredients
  • 8 oz GF semi-sweet chocolate
  • ½ cup butter or margarine (+ extra for greasing ramekins)
  • 4 eggs
  • 3 Tbsp brown sugar
  • 1 Tbsp cocoa
  • 2 tsp vanilla
  • ⅛ tsp (pinch) salt
Instructions
  1. Melt the chocolate and butter together, stirring until smooth. Set aside.
  2. Prepare 5 ramekin dishes (5oz) by brushing the insides with melted butter, then sprinkle in some white sugar, coating the entire buttered surface. Shake out any excess, then set dishes on a baking sheet.
  3. Combine the remaining ingredients in a separate bowl, whisk until smooth. Then add in the chocolate mixture, whisking until it is thick and smooth.
  4. Pour the batter into each cup up to ¾ full, and bake at 400°F for about 10-15 minutes (the centers should be soft). Check them after 10 minutes - you don't want to over bake them or their won't be any 'lava' inside!
  5. To serve, gently invert the ramekin onto a plate, dust with icing sugar, and a scoop of GF vanilla ice cream if you like.
Notes
Because this dessert should only be served straight from the oven, If you want to make this ahead of time refrigerate the batter in the cups until just before you need them (bake chilled batter 15-20 minutes).

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17 Responses to Chocolate Lava Cake

  1. Lucy Whiffen April 27, 2014 at 6:19 am #

    This looks so delicious

  2. Lynn April 27, 2014 at 11:53 am #

    What size ramekin dish is reccomended for this yummy looking chocolate lava cake??

    • Marla Hingley
      Marla Hingley April 27, 2014 at 3:35 pm #

      Mine hold 5 ounces, but you can use whichever size you choose, then adjust cooking times as needed.

    • Judy March 14, 2017 at 11:21 am #

      5 oz. Shown in recipe

  3. Sheri April 28, 2014 at 4:56 am #

    This recipe is incomplete.

    • Angie Halten (Admin)
      Angie Halten (Admin) April 28, 2014 at 3:57 pm #

      I doubled checked it, and I’m sure it’s complete. What did you think was missing?

  4. Ellen April 28, 2014 at 6:41 pm #

    I definitely will try it! It sounds yummy!

  5. Betty April 29, 2014 at 5:07 pm #

    Betty

    Sounds delicious…..since I’m new to this……the recipe calls for 1/2 cup butter. Is this the butter you use to butter your ramekins or is it one of the remaining ingredients that you whisk in Step 3. Thank you.

    • Marla Hingley
      Marla Hingley April 29, 2014 at 8:20 pm #

      Yes its extra, the entire 1/2 cup of butter is for the recipe. I always use the foil wrapper the butter comes in (if I still have it) for greasing dishes.

  6. Shawna May 12, 2014 at 7:42 am #

    This is a easy, wonderful dish!!! Iv made it a couple of times:) my husband loves it! Plus there’s not a whole cake siting around to tempt you !! Thank You

    • Angie Halten (Admin)
      Angie Halten (Admin) May 12, 2014 at 9:19 am #

      I totally agree! I have no will power when it comes to desserts, so the less that’s hanging around the house the better!

  7. Linda March 14, 2017 at 10:27 am #

    Could I use coconut oil for the half cup butter? And how about chia seeds or another substitute for the eggs? This looks so yummy!

    • Marla Hingley
      Marla Hingley March 14, 2017 at 7:49 pm #

      I’ve never tried those substitutes, and I might be hesitant to try. Only because the ‘lava’ is essentially an uncooked portion of the batter. If you used chia seeds and coconut oil I’d worry the texture of the lava wouldn’t be very smooth on the tongue. But if you try, please let us know how it turns out!

  8. JoAnn March 14, 2017 at 7:22 pm #

    Fabulous! 15min was a little too long so definitely start with 10min at first… used coconut sugar instead of brown sugar only because that’s what we had, it worked out fine. I don’t have those little cups but cupcake tins for large cupcakes worked out well. Thank you!

  9. Margaret July 23, 2017 at 10:29 am #

    Since there is no flour of any kind in this recipe, are they like …eggy? I read the lemon one and it does have some gf flour in it but I also have to ask if subs for milk could be used. I hope the firstbladybwho asked has tried it and let’s us know. My daughter and her son are gf and son is also dairy free but both would love a small cake like this.

    • Marla Hingley
      Marla Hingley July 23, 2017 at 4:21 pm #

      They are not eggy at all, its a deliciously light cake. The cocoa acts as the flour in this recipe.
      If you want to make the Lemon Pudding Mini Cakes dairy free, I would use the thicker milk substitute like almond milk as compared to rice milk, I think it will make a much better structured cake in the end.

  10. Amy December 2, 2018 at 8:22 pm #

    This is ABSOLUTELY delicious!! So good! Even my husband who doesn’t have to eat gluten free loves it. I have cut the recipe in half when its just the two of us, the only trouble I’ve had is a couple times the top part of the cake got stuck on the ramekin. I’m thinking of maybe spraying the insides next time instead of just using the butter…maybe they’ll pop out easier. Still yummy regardless!!

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