Gluten-Free Chocolate Lava Cakes

Chocolate Lava Cakes

Like us, we are betting you will love how the hot chocolate center oozes out of your gluten-free Chocolate Lava Cakes.
They are surprisingly easy to make using our Delicious Chocolate Cake Mix.
Prep Time 30 mins
Cook Time 15 mins
Refrigerator Time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 6 individual cakes

Equipment

  • Six 4-ounce Ramekins or Custard Cups
  • Double Boiler
  • Hand Mixer or Whisk
  • Mixing Bowls (3)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Small, Sharp Knife
  • Serving Plates

Ingredients
  

Center of Cake

  • 2 Ounces 60 Percent Cacao, Bittersweet Chocolate Baking Bar
  • 1/4 Cup Heavy Whipping Cream

Chocolate Lava Cake

  • 1/2 Pound Inspiration Bakery and Mixes Chocolate Cake Mix The amount for this recipe is less than the contents of the whole pouch
  • 1/2 Tablespoon Vanilla Extract
  • 1/3 Cup Butter or Substitute
  • 2 Large Eggs
  • 1/2 Tablespoon Apple Cider Vinegar
  • 3/4 Cup Water or Your Milk of Choice Coconut milk from the carton is good option
  • 1 Container Raspberries For garnish
  • 1 Pint Heavy Whipping Cream For garnish
  • 1/2 Cup Granulated Sugar

Instructions
 

Center of Cake

  • Using your double boiler, melt the bittersweet chocolate and butter together. Whisk to blend.
  • Pour your chocolate mixture into a mixing bowl, then put it in the refrigerator for at least 2 hours.
  • Remove stiffened chocolate mixture from the refrigerator and form 6 balls. Place back in the refrigerator until ready to use.

Prepare Whipping Cream and Berries

  • Place another mixing bowl in the freezer for 10 minutes. Then place the pint of whipping cream in the chilled bowl. Whip until peaks begin to form. Add sugar and vanilla; use the hand mixer on high or your whisk and beat until firm.
  • Put the whipped cream mixture in the refrigerator until you are ready to garnish your gluten-free Lava Cakes.

Making the Lava Cake

  • Pre-heat your oven to 400°F.
  • Spray or coat your six 4-ounce ramekins or custard cups with vegetable oil.
  • Follow the instructions on the Chocolate Cake Mix, beating the final stage for 3 minutes until the batter is fluffy.
  • Pour batter into the ramkins or custard cups. Place one refrigerated chocolate ball in the middle of each container, making sure to push it under surface of the cake batter.
  • Bake for 15 minutes or until cake is firm to the touch. Remove from oven and cool for 5 minutes.
  • Run a sharp knife blade around the inside the rim of each container to free your Lava Cakes.
  • Place a serving plate over the top of each Lava Cake. Invert the plate and Lava Cake, releasing the cake onto the plate.
  • Garnish each Lava Cake with whipping cream and raspberries while warm.
Keyword Chocolate, Gluten-free, Lava Cake

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