This gluten-free chocolate lava cake is so decadent yet so simple that you'll be saying, "Flour who!?" when you let this sweet lava flow.
Ingredients
- 8 ounces 70% bittersweet chocolate , finely chopped
- 12 tablespoons unsalted butter , cold, cut into cubes
- 4 large eggs
- 0.5 cups white sugar
- 0.13 teaspoons salt
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
-
2
Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
-
3
Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
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4
Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.
Nutrition Facts
Per serving
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