Indulge in these rich and gooey gluten-free chocolate lava cakes, perfect for any occasion.
Preheat your oven to 400°F (200°C) and grease the ramekins with butter, then dust them with sugar.
Ensure the ramekins are evenly coated to prevent sticking.
Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
Use high-quality chocolate for the best flavor.
In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
Whisk vigorously to incorporate air for a light texture.
Gently fold the melted chocolate mixture into the egg mixture until combined.
Fold gently to maintain the airy texture.
Sift the gluten-free flour over the mixture and fold it in until just combined.
Avoid overmixing to keep the batter light.
Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
Fill each ramekin about three-quarters full for even baking.
Bake in the preheated oven for 10-12 minutes, until the edges are set but the center is still soft.
Check the cakes early to avoid overbaking.
Remove from the oven and let the cakes rest for 5 minutes before serving.
Resting allows the cakes to set slightly for easier removal.
Serve warm, optionally dusted with powdered sugar and accompanied by ice cream or berries.
Serve immediately for the best molten center experience.
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