Dark Chocolate Gooey Lava Cakes (Gluten Free)
Sure to satisfy the chocolate lover! Warm and gooey chocolate brings delight! The berry inserted in the center gives a little something different than most. And topped with berry cream it's delicious! You can also make this dessert dairy free as well as gluten free. See the notes at the end of the recipe for making this dairy free.
Equipment
- 4 5 oz. ramekins
Ingredients
- 1 stick butter, unsalted or dairy free stick butter substitute, gf
- 7 ounces Trader Joe's 72% Cacoa Dark Chocolate Chips (gf and dairy free) or other gf and dairy free if needed
- 3 tbsp unsweetened cocoa powder gf
- 2 large eggs
- 2 large egg yolks
- ¼ cup sugar
- 1½ tbsp coffee
- 1 tbsp sweet rice flour gf
- 2 teaspoons Molina Mexican Vanilla Extract (gf) or other gf brand
- dash of salt
- dash of cinnamon gf, optional
- 4 large raspberries or blackberries
- ⅛ cup Trader Joe's 72% Dark Chocolate Chips (gf and dairy free) or other gf and dairy free brand if needed
Berry Cream
- 1 cup heavy cream
- 1 ½ tbsp powdered sugar
- ½ teraspoon Molina Mexican Vanilla Extract or other gf brand
- 6-8 raspberries or blackberries, rinsed and dried well and squished with a fork to puree
Instructions
- Preheat the oven to 325℉. Grease the ramekins well with a mild vegetable or canola oil.
- Melt the butter or no-dairy butter substitute with the chocolate chips, and the cocoa powder, either over very low in a saucepan on the stove or in the microwave for 30-40 seconds. Stir until smooth. Stir in the vanilla, salt, coffee.
- Beat with a whisk attachment the eggs and egg yolks with the sugar, until pale yellow and thick.
- Fold the chocolate mixture into the egg mixture, until fully incorporated.
- Spoon evenly into the four greased ramekins. Add a raspberry or blackberry to the center of each. Divide the remaining chocolate chips between center of each ramekin. Cover the chocolate and berry with some of the batter.
- Bake in the center of the oven at 325℉ for 10-12 minutes. It should just be starting set about but will have a very slight jiggle when moved back and forth.
- Remove to a rack for 10 minutes. Run a knife or a thin rubber spatula around the outside of the cake, to separate from the ramekin. Then invert each onto a serving plate. Add a dusting of cocoa powder, nuts, melted chocolate, berries, and Berry Cream to the top of each to serve.
Berry Cream
- Using an emulsion blender with the whisk attachment or a hand mixer or stand mixer, whip the cream until line appear from the whisk attachment. Add powdered sugar and berry puree and mix in until thick, soft peaks are visible. Refrigerate until ready to use. Spoon dollops of Berry Cream over the warm lava cakes to serve. Add fresh berries or warm chocolate sauce to the plate or top if you like to the top.
Notes
To make this dessert dairy free, sub out the butter for dairy free stick butter and be sure to use dairy free chocolate chips. You could top with a dairy free topping, whipped coconut cream or a dairy free ice cream substitute.
To make these in advance then reheat:
Bake the cakes as directed. Cool. Reheat for 35-45 seconds in the microwave. Run a knife or spatula around the outside of the cake before inverting onto a plate. Add Berry Cream, ice cream, chocolate sauce or berries to serve.
To reheat the cakes in the oven, preheat the oven to 275 degrees. Reheat until ramekins are hot and softened. Run a knife or spatula around the edge of the cake before inverting.