Gluten Free Chocolate Lava Cake Recipe
A moist chocolate cake oozing with chocolate ganache.
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Ingredients
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Dry Ingredients
Wet Ingredients
Ganache Filling
Method
Preparation
- 1
- 2
Prepare the Ganache
Chop 4 oz of chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat 0.5 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a couple of minutes. Stir until smooth and set aside to cool slightly.
Making the Cake Batter
- 3
Melt the Chocolate and Butter
In a medium saucepan, combine 1 cup of unsalted butter and 8 oz of chopped chocolate over low heat. Stir until melted and smooth. Remove from heat and let it cool slightly.
- 4
Mix Wet Ingredients
In a large mixing bowl, whisk together the melted chocolate-butter mixture, 4 large eggs, and 1 tsp of vanilla extract until well combined.
- 5
Combine Dry Ingredients
In another bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 cup of cocoa powder, 1 cup of granulated sugar, 1 tsp of baking powder, and 1 tsp of salt.
- 6
Combine All Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Baking
- 7
Fill Ramekins
Pour a small amount of batter into the prepared ramekins, filling them about one-third full. Add a spoonful of the ganache in the center of each ramekin, then cover with the remaining batter.
- 8
Bake the Cakes
Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes or until the edges are firm but the center is still soft.