Gluten-Free Molten Chocolate Lava Cake (Edit recipe)

An extra ooey gooey, rich and decadent chocolate lava cake is all you could ever want and more. Easy to make with crispy, brownie-like edges and a chocolate river that explodes when you cut into it, it’s almost too pretty to eat. But when you find out its Gluten-Free, Grain-Free and Nut-Free you won’t be able to resist! Made with our premium cassava flour these Chocolate Lava Cakes are irresistible, so make at your own discretion. This dessert is best served straight from the oven with allllllll the fixings, so don’t be shy. Dig right in!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	375
Fat:	28 g
Carbohydrates:	35 g
Protein:	11 g
Cholesterol:	174 g
Sodium:	186 mg
Fiber:	2 g
Sugars:	23 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 6

Ingredients

1/2 cup Granulated White Sugar
8 oz Semi-Sweet Chocolate Baking Bar, chopped
10 Tbsp Unsalted Butter
1/2 cup Cassava Flour
1/2 tsp Salt
4 Eggs, large
4 Egg Yolk, large
1 tsp Vanilla Extract
Powdered Sugar, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees Fahrenheit. Coat 6 (each 6 ounces or 170 gram) ramekins with cooking spray and coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
Combine the chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 seconds bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Gently stir in the Otto’s Naturals - Cassava Flour and salt.
In a medium bowl vigorously whisk the eggs, egg yolks, vanilla, and the ½ cup of granulated sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins.
At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.
Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
Run a knife around the edges to loosen and invert onto dessert plates, if desired. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar.

Notes

You can bake the batter in 10 paper lined muffin tins for 10 minutes for smaller, more portable servings. You can also easily cut this recipe in half.