Chocolate Molten Cakes

Sorry my pictures didn't turn out real great... but don't let it fool you! These are awesome :)

Chocolate molten cakes are also known as chocolate lava cakes because when you cut into the chocolate cake you find a pudding-like or mousse-like center. Really!?! Really!?! Sign me up for that!

And on top of that, this recipe is surprisingly easy and calls for no special gluten free flours. I replaced the 1/3 C of all purpose flour the original recipe called for with arrowroot (I'm sure cornstarch would work too) and it worked perfectly. Really... my sister makes these all the time and you can't tell a difference at all!

This recipe makes 4 individual molten cakes in ramekins, but if you don't have ramekins don't fret, you could use a muffin tin. However, muffin tins are smaller so you will have to decrease the baking time, no biggie.



3/4 C (6 oz.) semi-sweet chocolate chips, dairy free


3/4 C (6 oz.) Earth Balance butter, room temperature and cut into small pieces


1/2 C sugar


3 large eggs


1/3 C arrowroot flour


1. Preheat oven to 350 degrees.

2. Butter 4 ramekins or spray with gluten free cooking oil.

3. Bring a small saucepan of water to a simmer.

4. In a heatproof bowl, add the chocolate chips. Then, place bowl over simmering water being careful that the bottom of the bowl doesn't touch the water. Stir until melted.

5. Remove from heat and add the butter. Stir until completely melted.

6. In another bowl, beat the eggs and sugar on high for several minutes - until the egg mixture starts to turn white.

7. Add the chocolate mixture and arrowroot to the eggs. Mix well.

8. Divide batter between the ramekins.

9. Bake for 12-18 minutes, depending on how goo-ey you want your center.  I like to bake mine about 14 minutes.

10. Serve with SO Delicious dairy free vanilla ice cream and garnish with berries, powdered sugar, or chocolate syrup!