Gluten Free Chocolate Lava Cake
This recipe makes 8 delicious chocolate molten lava cakes, that are perfect for all ages and all occasions! This gluten free molten lava cake recipe is pretty easy and makes the best dessert! You should definitely give this gluten free chocolate lava cake recipe a go for your next dinner party, your guests will definitely be impressed!
- 150g Unsalted butter
- 330g Milk chocolate (chips or chopped)
- 2 Eggs + 1 egg yolk
- 30g Coco powder
- 70g Gluten free all-purpose flour
- 1.5tsp Bicarbonate soda
- 50g Caster sugar
- 20g Soft brown sugar
- 1tsp Vanilla extract
- 1⁄4tsp Xanthan gum
- Pinch of salt
- 100ml Double cream
- Firstly, you need to make the molten centre – you need to do this at least 6 hours before but I advise doing it the night before just to get it out the way.
- heat the double cream in the microwave or in a pot over medium heat. When it begins to bubble take it off the heat and pour in 130g of the milk chocolate making sure that all of the chocolate is submerged in the cream. Leave for 2 minutes and then stir until you have a smooth chocolate ganache.
- Pour the ganache into an ice cube tray and freeze for at least 6 hours.
- Preheat oven to 180°C.
- Weigh out your butter and the remaining 200g of chocolate into a saucepan and place over low-medium heat stirring continuously until both the butter and chocolate have melted. Transfer this to a mixing bowl and let sit for 5 minutes to cool slightly before adding the eggs.
- Add your eggs to the mixing bowl and whisk until they are completely incorporated. Now add a pinch of salt, both sugars, and the vanilla extract and whisk until completely incorporated.
- Sift in your flour, coco powder, bicarbonate soda, and xanthan gum and mix in until fully incorporated.
- No prepare your pudding tins. Rub butter over the inside of 8 pudding tins. Now pour in some coco powder and shake until the buttered inside is coated in coco powder. This will stop your puddings from sticking to the inside of the tin.
- spoon a layer of the batter (around 1.5-2cm deep). Then place your frozen ganache cube into the centre of the tin, making sure not to push it down much, and then cover the ganache with another layer of the batter making sure that there are no gaps.
- Place in your pre heated oven for 15 minutes.
- Once they have been removed from the oven, invert the tins onto a plate. Lift up the tin leaving the cake behind. Garnish with raspberries and sprinkle with icing sugar. Serve immediately.
About This Recipe
Calling all chocolate lovers! This one’s for you! This chocolate lava cake recipe is so delicious, with a warm molten chocolate centre and a moist chocolate cake exterior. It is so delicious and goes amazingly next to a glass of red or a nice whiskey! This is definitely a showstopping dessert that will have your mouth watering.
The recipe is really simple and easy to follow! you don’t need any out of the ordinary ingredients or special equipment, in fact I don’t even use an electric whisk for this. The cake batter comes together really easily with just a basic whisk and wooden spoon making it perfect for a dinner party!
I like to garnish mine with fresh raspberries and a dusting of icing sugar, but other fruits will work well too! It’s nice to add some fresh berries to give the dish some colour and a slightly tart flavour to balance out the sweet rich pudding.
Question: Why is the molten centre leaking out of my lava cake?
- There are two main reasons this might happen. It could be that the frozen ganache centre was not completely enclosed by the cake bather at the beginning causing a leakage. Or it could be that the cake is overcooked causing it to dry out and crack.
Question: How is the centre of the cake molten?
- Different lava cakes will have a molten centre for different reasons. For this cake the centre remains molten because as the cake cooks the frozen ganache that we put in the centre defrosts and becomes molten.
Question: Can I prepare this in advance?
- You can half prepare this in advance. You can make the cake batter in advance, just make sure that you leave out the bicarbonate soda and mix it in just before you fill the pudding tins. Also note that the batter will be a bit stiffer if you do this, so try to take the batter out of the fridge about an hour before you need to use it.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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