For those looking for rich chocolate gluten-free dessert, these gooey lava cakes would be an ideal choice. Made in only 20 minutes, these lava cakes are so adorable.
Chocolate lava cakes are one of the easiest chocolate desserts to make and yet they are so delicious. This version is completely gluten-free as the recipe uses a combination or rice and hazelnut flours. Try also our recipe for chocolate hazelnut lava cakes, also yummy.
You will adore these dark chocolate lava cakes with slightly nuttiness. In only 20 minutes you will have 4 small lava cakes ready to serve to your family and friends. So let’s make this deliciously decadent gluten-free chocolate lava cakes.
The chocolate is the star of this recipe so be sure to use high quality dark chocolate with at least 60% cocoa solids. Use any brand you trust and usually use in your chocolate desserts.
This recipe calls for gluten-free flours such as rice, buckwheat, hazelnut, almond or even chestnut flour, if you have one on hand.
We choose to use a mix of rice and hazelnut flours which is a nice combination with rice being light and hazelnut flour dense and nutty. For binding everything togehter we used 2 eggs and 1 egg yolks. We added also some vanilla extract to make more flavourful.
You can whip up the batter for these lava cakes for only 10 minutes. For the batter you will need: QUALITY DARK CHOCOLATE, BUTTER, EGGS, EGG YOLK, BROWN SUGAR, SALT AND RICE AND HAZELNUT FLOURS.
The recipe start with melting chocolate and butter in double boiler then whisking eggs, egg yolks, sugar and salt with electric hand mixer or wire whisk - it's up to you. Continue with pouring chocolate mixture into the eggs and whisking until combined. In the end, fold flours whisking gently until you get rich thick chocolate batter.
For baking these lava cakes you will need pudding moulds or porcelain ramekins. We love these small pudding moulds which are perfect for single-serve lava cakes. Moulds are quite small but perfect as these cakes are super chocolatey and ideal size.
To prepare moulds melt some butter and brush the bottom and sides of each mould, add 1/2 teaspoon of cocoa powder and tilt and rotate to evenly coat the interior. Place them in the fridge until the batter is ready.
Once you batter is made, divide it evenly between pudding moulds filling only 2/3 and place them on a small baking tray. The baking time should be between 6 - 8 minutes depending on your oven and what kind of mould you use for baking. Our baking time was 7 - 8 minutes but if you are using ramekins it might be slightly longer.
Lava cakes are ready once the edges are set while the center is still slightly jiggly. Watch carefully and be sure not to overbake the lava cakes.
We suggest you to test with baking one lava cake to check the right timing, before putting them all. This way you will have perfect chocolate fondants with amazing gooey chocolate centers.
You can prepare these gluten-free lava cakes in advance. Just whip up the batter up to 24 hours in advance and keep in the fridge. Once you are ready to serve, divide the dough between the moulds and bake, adding 1 minute to the baking time if cooked directly from the fridge.
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