Go Back
–+ servings
Gluten-Free Chocolate Lava Cake
Print

Gluten-Free Chocolate Lava Cake

A very easy make-ahead recipe for gluten-free chocolate lava cakes with oat flour.
Course Dessert
Cuisine American
Keyword Gluten-Free
Prep Time 15 minutes
Cook Time 20 minutes
5 Minute Rest 3 minutes
Total Time 38 minutes
Servings 4 to 6
Author Anna
Cost 5

Ingredients

  • 5 oz dark chocolate or about 16 Dove dark squares chopped (140 grams)
  • ⅔ cup packed light or dakr brown sugar (140 grams)
  • ½ cup unsalted butter, plus extra for ramekins (114 grams)
  • 3 large eggs (150 grams)
  • 1 tsp vanilla extract
  • ⅓ cup oat flour (45 grams), plus extra for dusting the ramekins
  • ¼ tsp fine salt or a big pinsh of regular Kosher salt
  • Confectioners' sugar for dusting

Instructions

  • Rub the insides of four 5-oz ramekins with softened and dust them with oat flour. If you don't have 5-oz ramekins, you can use four to six 6-oz custard cups. Whatever dish you use will most likely affect the baking time.
  • Combine the chocolate and butter in a microwave-safe mixing bowl and heat on high for 30 seconds. Stir. Repeat, heating on high for another 30 seconds, then stir. Repeat until mixture is melted and smooth.
  • Whisk in the brown sugar, then whisk in the eggs one at a time, followed by the vanilla, oat flour and salt.
  • Pour the batter into the ramekins and chill until ready to bake. This can be done up to two days in advance. If doing this far in advance, you should cover with a piece of plastic wrap. I made mine 2 hours in advance and didn't bother covering.
  • Preheat the oven to 400°F. Place the ramekins on a baking tray. If making 4 lava cakes and using the 5 oz ramekins, bake for 18- 20 minutes, or until the surface of the cakes has set. If using custard cups and making 6 lava cakes, pull the cakes at 13 to 15 minutes. They should appear set and may look overbaked at first.
  • Let the baked cakes rest for about 5 minutes.
  • Loosen around the edge of each ramekin and invert each onto a dessert plate. Sift powdered sugar over the tops and serve. Before serving, you can test one to make sure the lava is flowing. If overbaked, there will be no lava. If underbaked, there will just be a thinner shell and more lava. It's probably better to underbake than over-bake.