These Lava Cakes have a deep-chocolate flavor and a slightly liquid center that makes them irresistible. This recipe can be made egg-free; see instructions.
For Egg-Free Chocolate Lava Cakes, omit 4 eggs and 2 egg yolks. Reduce butter to 4 tablespoons. In step 2, reserve 11/2 cups confectioners’ sugar and set aside. Heat 11/4 cups water. Dissolve 11/2 cups confectioners’ sugar in hot water, stirring to combine, and chill. When very cold, stir in 10 tablespoons VeganEgg (Follow Your Heart) until combined. Fold this into chocolate mixture. Bake 25-30 minutes in preheated oven or until a tester comes out clean. To make “lava,” press 1-2 large chocolate chips (3-4 small chips) into the center of each cake while cakes are still warm.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).Yields 6 servings
- 1/2 cup (1 stick) unsalted butter or Earth Balance Buttery Sticks
- 2/3 cup (3.5 ounces) bittersweet chocolate, cut into small pieces
- 1½ cups confectioners’ sugar, more for optional garnish
- 4 large eggs
- 2 large egg yolks
- 1½ teaspoons pure vanilla extract
- 1/2 cup gluten-free all-purpose flour blend of choice
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
1Place oven rack in the middle position and preheat oven to 400°F. Spray 6 (10-ounce) custard cups with non-stick spray.
2Place butter and chocolate in a large microwave-safe bowl and gently melt in the microwave in 30-second increments until completely melted. Stir to combine. Add confectioners’ sugar and stir until smooth.
3In a medium bowl, beat eggs and yolks together until foamy and light yellow. Fold into chocolate mixture. Stir in vanilla.
4In a separate bowl, whisk together flour blend, cocoa powder, cinnamon and salt. Add to chocolate mixture and stir until blended.
5Spoon ½ cup of batter into each prepared custard cup. Arrange cups on a baking sheet.
6Place on middle rack in preheated oven and bake 15 minutes or until set around the edges but still wobbly in the centers.
7Remove from oven and let cool 20 minutes. Invert cakes onto individual serving plates and dust with confectioners’ sugar, if desired. Serve warm.