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Gluten Free Chocolate Lava Cake


Description

Decadently rich, this gooey Gluten Free Chocolate Lava Cake has a soft chocolate shell and a gooey molten center. Perfect with a melty scoop of ice cream!


Scale

Ingredients

  • 1 1/4 cup semisweet chocolate chips
  • 1 stick (1/2 cup) salted butter
  • pinch of pink salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup blanched almond flour
  • butter for greasing the ramekins
  • cocoa powder for greasing the ramekins
  • vanilla ice cream for serving
  • raspberries for serving

Instructions

  1. Preheat oven to 400F.
  2. Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.
  3. Whisk in the salt, vanilla, and coconut sugar until smooth.
  4. Add the eggs and egg yolks and whisk until combined.
  5. Finally, add the almond flour and whisk until combined.
  6. Grease the ramekins with butter and then dust them with cocoa powder.
  7. Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.
  8. Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.
  9. Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they’ll cook. So, if you want that gooey center, try to work quickly.
  10. Top with vanilla ice cream and serve with fresh berries.

Notes

  • make it paleo by using ghee instead of butter and a paleo-friendly ice cream 🙂