Gluten Free Lava Cake with Fresh Raspberries
This gluten free lava cake is the ultimate answer to your chocolate cravings. Even better, it's super easy to make, and tastes divine with fresh raspberries on top!
Servings: 6 servings
Calories: 315kcal
Ingredients
- 1/2 cup butter plus extra for custard cups/ramekins
- 1 3.5 ounce chocolate bar broken in to pieces {Milk or Dark}
- 2 eggs plus 1 egg yolk
- 1/4 cup powdered sugar plus extra for decoration
- 1/3 cup gluten-free flour {like my easy 3-ingredient gluten free flour blend}
- 1 pint fresh raspberries
Instructions
- Preheat oven to 400 degrees.
- Generously grease 6 custard cups or ramekins with butter, and set aside.
- Place butter and chocolate in a microwave safe bowl. Microwave on high for one minute then stir. Continue to heat butter and chocolate in 30 second increments, stirring each time, until melted.
- Beat eggs and egg yolk plus sugar in a bowl with a hand mixer. Pour in melted chocolate and butter and flour, and beat until just combined.
- Divide batter evenly among prepared custard cups or ramekins. Place on tray in oven and bake for 6-10 minutes depending upon degree of doneness desired.
- Remove from oven and let cool for 10 minutes. To serve, turn cakes out on to individual plates. Top with raspberries, and dust with powdered sugar.
Nutrition
Serving: 1ramekin | Calories: 315kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Polyunsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 136mg | Fiber: 4g | Sugar: 12g