Lava Cake Recipe

Time30m

Serves4

Gluten-free warm chocolate lava cake served with vanilla Gelato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it is hot enough to bake the lava cakes.
2
Prepare the Ramekins
Grease four 6-ounce ramekins with butter and lightly dust them with gluten-free flour to prevent sticking.
3
Melt Chocolate and Butter
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
4
Mix the Batter
In a mixing bowl, whisk together the granulated sugar, eggs, egg yolks, vanilla extract, and a pinch of salt. Stir in the melted chocolate mixture until fully combined. Gently fold in the gluten-free flour until just incorporated.
5
Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
6
Bake
Place the filled ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.
7
Cool and Serve
Remove from the oven and let cool for 1 minute. Carefully invert each ramekin onto a serving plate. Serve immediately with a scoop of vanilla gelato on the side.

8
Scoop Gelato
While the lava cakes are baking, scoop the vanilla gelato into bowls or directly onto the serving plates to accompany the lava cakes once they are ready.