Flourless Chocolate Lava Cakes

The Recipe Rebel / Desserts

written by Ashley Fehr

5 from 6 votes

Prep Time 20 minutes mins

Total Time 35 minutes mins

Servings 6 lava cakes

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Last updated on January 26, 2024

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A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Flourless Chocolate Lava Cakes - The Recipe Rebel (2)

These Flourless Chocolate Lava Cakes are the ultimate chocolate dessert for chocolate lovers (even the gluten-free ones!).

It’s prepped in just 20 minutes and bakes up quickly thanks to individual ramekins. They also make for a really pretty presentation — perfect for Valentine’s Day or date night in!

I love serving these with Homemade Vanilla Ice Cream but this Coffee Ice Cream or this Mint Chocolate Chip Ice Cream would take it up a notch!

You can also serve with fresh strawberries and Homemade Whipped Cream.

One thing I love about these is that you can prep them ahead to bake later — simply store them in the fridge and add a few minutes to the bake time.

If you are a chocolate lover like me, try this Grandma’s Hot Fudge Sundae Cake, my Best Homemade Brownies or these Chocolate Crinkle Cookies next!

Ingredients Needed:

Flourless Chocolate Lava Cakes - The Recipe Rebel (3)

Chocolate: choose good quality solid chocolate here! Dark or semisweet chocolate will work best.
Butter: I use unsalted butter in this recipe. Salted butter will work but you may want to reduce the added salt.
Sugar: Sugar provides a lot of the structure for our lava cakes — don’t reduce it!
Eggs and egg yolks: eggs and egg yolks also provide a lot of the structure for our cakes. They make it rich but also add stability.
Cocoa powder: Cocoa powder adds more rich chocolate flavor and also thickens our cake batter slightly.
Salt: to balance out all the flavors
Vanilla: is a must!

How to make Flourless Chocolate Lava Cakes:

Here are a few step by step photos to guide you — see the complete recipe down in the recipe card.

Melt butter and chocolate together. Do this over a double boiler to make sure it melts down smoothly.
Whisk in the sugar well
Add eggs, one at a time, and then add the remaining ingredients.
Fill ramekins and either bake or refrigerate until ready to bake.

Flourless Chocolate Lava Cakes - The Recipe Rebel (4)

Flourless Chocolate Lava Cakes - The Recipe Rebel (5)

Tips and Tricks for making Molten Lava Cakes:

Getting the center on these Molten Lava Cakes just right can be tricky! Here are my top tips to help you see success:

Don’t mess with the recipe: the ingredients and amounts are chosen for a reason — if you mess with them, you risk not having a molten center or having a lava cake that falls apart and doesn’t come out of the pan.
Grease well: it can be really tricky to get the lava cakes out if your ramekins aren’t greased well. Grease with butter or non-stick spray, then dust with cocoa powder for extra insurance.
Don’t bake too long: you don’t want the cake set all the way through. Instead, look for a slightly jiggly center that is maybe a little bit glossy. The edges should appear set.
Don’t wait too long: wait just a few minutes before turning the lava cakes out onto a plate and serve immediately. The longer you wait, the less molten your molten lava cakes will be.
Don’t stress it! This recipe can be a bit finicky, but with practise you will do just fine. I promise if you do get a flop it will still be delicious.

Flourless Chocolate Lava Cakes - The Recipe Rebel (8)

Canadian Living: The Ultimate Cookbook Review

So far, I’ve made 3 recipes from The Ultimate Cookbook from Canadian Living, and they’ve all been spot on. These Flourless Chocolate Lava Cakes I’ve already made twice, and I also made the Sticky Toffee Cakeand the Pineapple-Glazed Ham.

Flourless Chocolate Lava Cakes - The Recipe Rebel (9)

Here’s an overview of my thoughts on the book.

Things I love:

It’s a comprehensive (read:huge) book. There is a recipe for pretty much anything you’d ever need, which I guess is why it’s called The Ultimate Cookbook.
It includes nutritional information for all of the recipes.
It speaks to my Canadian heart. Recipes for Butter Tarts, Nanaimo Bars, Tourtiere, Date Squares, “Canoe Paddle Doughnuts” (known to me as BeaverTails) stir up my fierce pride in the Canadian culture and its incredible culinary traditions. I can’t wait to dig into them more deeply!
The recipes are “tested till perfect”. From my first few experiences with the recipes, I believe this to be true. Obviously I can’t speak for all of them.

Flourless Chocolate Lava Cakes - The Recipe Rebel (10)

Things I’d love to see:

More photos. This is really, honestly, the only thing that stuck out to me. I understand that when you have a cookbook with 450+ recipes, to include a photo of all of them might be crazy. But I do really love to see a photo of what I’m making.

Overall?

I think this is a really solid, thorough resource to add to your kitchen library. I made my first 3 recipes in maybe the first week I had it, and I feel like it’s destined to be that book on the shelf that gets dog-eared, and stained, and passed on 30, 40, 50 years with my scribbles all over it, just asit should be.

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written by Ashley Fehr

5 from 6 votes

A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Save

Review

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Cuisine American

Course Dessert

Servings 6 lava cakes

Calories 435cal

Ingredients

▢ 170 grams bittersweet or semisweet chocolate chopped
▢ ¼ cup butter cubed
▢ 1 teaspoon good vanilla extract
▢ 1 cup granulated sugar
▢ 3 large eggs
▢ 3 egg yolks
▢ 2 tablespoons unsweetened cocoa powder (sifted)
▢ pinch of salt
▢ fresh strawberries and whipped cream for serving if desired optional

US Customary – Metric

Instructions

In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
Grease 6 greased 6-oz (175mL) well — I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
See Also
Pan-Banging Chocolate Chip Cookies (The Original Recipe)Oma's Jelly Donut Recipe: Berliner Pfannkuchen or Krapfen Seven splendily festive vintage Halloween recipes Boiled Custard - An Old Fashioned Recipe | Greedy Gourmet
Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).

Notes

*I don’t usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

Nutrition Information

Keywords lava cakes

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Recipe photos taken by Ashleigh Scott Creative.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Judi P says
November 5, 2023 at 3:56 pm
Hey Ashley, these look amazing. I’ve got lactose allergies tho and just wondering if I can use vegan butter. Has anyone tried?
Reply
- The Recipe Rebel says
  November 16, 2023 at 10:55 pm
  I haven’t tried it myself but you likely could.
  Reply
Susan says
March 1, 2023 at 2:17 pm
We made them and they were delicious. I was wondering if anyone has tried cooking these in the microwave? We are considering making these as part of a group class, but don’t have access to an oven at the class location.
Reply
- The Recipe Rebel says
  March 6, 2023 at 10:08 pm
  Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Debbie says
February 24, 2023 at 10:45 am
I made these for our family for Valentines day and after reading many other recipe options decided to use Ashley’s recipe. It was so simple and well explained! And they turned out perfect! Worth the time! They were a hit!
Reply
- The Recipe Rebel says
  February 28, 2023 at 10:17 pm
  Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
  Reply
Dara says
February 26, 2017 at 10:44 am
These look delicious I want to make them ASAP! What do I do with the melted butter and chocolate mixture do I add it in the center? There is also a typo for (now boiling) isn’t it not boiling?
Reply
- Ashley Fehr says
  February 26, 2017 at 8:30 pm
  Sorry, I’ve updated it so it’s easier to make sense of!
  Reply
Betty Jo says
See Also
Raspberry Jam Drop Biscuits - Baking Recipes - The Cooking Collective
October 20, 2016 at 6:11 pm
How much grated chocolate is 340 grams?
Reply
- Ashley Fehr says
  October 20, 2016 at 7:59 pm
  Sorry! I’m not sure right now. You could try googling to see how many grams of chocolate are in a cup.
  Reply
Samantha says
February 25, 2016 at 5:52 pm
Hi, these look delicious! I have a question about the eggs though as I am a bit confused; what do you mean by 6 eggs and 6 egg yolks? Does that mean 6 total eggs with the whites removed (so you have 6 yolks), or 12 eggs with 6 of them having only the yolk? Im planning to make these tomorrow and I really don’t want to mess them up!
Reply
Jessica @ A Kitchen Addiction says
November 20, 2015 at 4:46 pm
We love lava cakes! These look perfect!
Reply
Annie says
November 20, 2015 at 9:21 am
I’m drooling over here!! I love that we can actually have this too!! Soooo much chocolate!
Reply
- Ashley Fehr says
  November 20, 2015 at 2:10 pm
  Thanks Annie! I’m just glad I have one more option to feed my brother in law! LOl. And plus, I would eat them anyway. SO good!
  Reply
Alida says
November 20, 2015 at 5:33 am
These lava cakes look fantastic! So do your photos. You have so many fantastic recipes on your website!
Reply
- Ashley Fehr says
  November 20, 2015 at 9:04 am
  Thank you so much Alida!
  Reply
Medha @ Whisk & Shout says
November 19, 2015 at 3:44 pm
Flourless desserts aways yield such rich flavors! These delicious cakes are proof 🙂
Reply
Alice @ Hip Foodie Mom says
November 19, 2015 at 9:41 am
I love lava cakes . . something about them. . gets me every time! This cookbook looks fabulous! thanks for the review!
Reply
Kelly - Life Made Sweeter says
November 18, 2015 at 7:35 pm
I love Canadian Living recipes and this one seriously does look like it’s tested till perfect 🙂 The molten chocolate oozing out looks absolutely incredible and yay for being flourless too!
Reply
Sarah @ The Gold Lining Girl says
November 18, 2015 at 4:20 pm
Ooozy chocolate goodness – I have not made a lava cake in forever. Gonna have to change that!! That cookbook sounds great! I know what you mean about pictures – I am such a visual person, I always feel that way when I’m looking at restaurant menus – I need a pic. Haha! It sounds like a winner though!
Reply
- Ashley Fehr says
  November 18, 2015 at 5:46 pm
  Thanks Sarah! It was a total winner, I’ve tried a bunch more recipes already and I think it’ll definitely be a good go-to.
  Reply
Jess @ Flying on Jess Fuel says
November 18, 2015 at 1:30 pm
Yessss!! Lava cakes are my FAVORITE dessert to order at restaurants… because, hello, molten chocolate! I’ve never attempted to make them at home because I’m afraid they just aren’t going to be as good. But I think now I need to try!! These look perfect!
Reply
- Ashley Fehr says
  November 18, 2015 at 5:47 pm
  Haha, they can be a little finicky! The trick is not to bake them too long 🙂 Thanks Jess!
  Reply
Nicole @ Young, Broke and Hungry says
November 18, 2015 at 12:38 pm
I love cookbooks that are stained and dog eared. It shows how well loved they are. Based upon this recipe alone, I can’t wait to get my hands on this cookbook.
Reply
- Ashley Fehr says
  November 18, 2015 at 5:48 pm
  That’s so true Nicole! One of my favorite thing about family cookbooks 😉
  Reply
Jen | Baked by an Introvert says
November 18, 2015 at 10:56 am
This cookbook sounds like one I need to get my hands on. Lava cake is a favorite in my house. I can’t wait to try it.
Reply
- Ashley Fehr says
  November 18, 2015 at 5:50 pm
  Yes, you definitely need to!
  Reply
Rachel @ Bakerita says
November 18, 2015 at 10:50 am
Is it acceptable to have lava cake for breakfast? Cause I want one of this right now!! They look so gooey and perfect. Love that they’re naturally flourless. I must make these for my dad (and me of course :))
Reply
- Ashley Fehr says
  November 18, 2015 at 5:50 pm
  Haha, yes, perfectly acceptable! 😉
  Reply
- Rosie says
  August 19, 2016 at 2:13 pm
  When I was pregnant, a friend made me mini lava-cakes like this, and I may or may not have eaten 4 of them for breakfast. Hey, they have eggs in them, right?
  Reply
  - Ashley Fehr says
    August 20, 2016 at 5:34 pm
    Absolutely! Lots of them! 😉
Dorothy Dunton says
November 18, 2015 at 10:28 am
Hi Ashley! This is very much like a recipe I have! I made mine a couple of years back for my chocoholic sister in laws and they were wowed! They look so elegant and yet they are really quite simple to make! I totally agree that cookbooks should be scribbled in – that’s what the margins are for! 🙂
Reply
- Ashley Fehr says
  November 18, 2015 at 5:52 pm
  I’m glad you agree Dorothy! Lava cakes are so perfect for entertaining!
  Reply
Nora | Savory Nothings says
November 18, 2015 at 10:12 am
I just looked at this cookbook recently, I think I need to buy it! These lava cakes look absolutely phenomenal. That chocolate oozing out… Whoa!
Reply
- Ashley Fehr says
  November 18, 2015 at 5:52 pm
  Haha, the chocolate gets me every time! Thanks Nora 🙂
  Reply
Gayle @ Pumpkin 'N Spice says
November 18, 2015 at 6:47 am
It sounds like you found a winner in that cookbook, Ashley! Lava cakes just happen to be my absolute favorite, yet I hardly ever eat them unless I order dessert at a restaurant, which is usually rare, haha. I will definitely have to try this out! Love that it’s flourless and so decadent!
Reply
- Ashley Fehr says
  November 18, 2015 at 5:58 pm
  Thanks Gayle! They are so easy to throw together!
  Reply

Flourless Chocolate Lava Cakes - The Recipe Rebel (2024)

FAQs

Why is my lava cake no lava? ›

Let the Molten Lava Cakes cool for 2 minutes – NO LONGER – you may want to set your timer. If the Lava Cakes are left in the ramekins any longer, you risk a nonexistent lava center.

Learn More ›

Why do people eat flourless cake? ›

The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.

Read The Full Story ›

Why did my lava cake collapse? ›

If you over mix the cake batter, your molten lava cake is going to collapse or sink in. Reason being when you over mix the batter, you are incorporating too much air bubble into the batter resulting it in losing its structure to hold the cake together. Secondly, chocolate lava cake is very time sensitive.

Learn More ›

Does flourless cake go bad? ›

At room temperature this flourless chocolate cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap. If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove from the fridge for 1 – 2 hours before serving.

See Details ›

Does flourless cake need to be refrigerated? ›

Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.

Where did flourless chocolate cake originate? ›

Is it surprising, then, to find that the cake is most likely more than 100 years old? La torta tenerina (also called the Queen of Montenegro cake, named after Elena of Montenegro, who became queen of Italy in 1900), was first documented in Ferrara, Italy, and is still found on restaurant and bakery menus there.

Read The Full Story ›

Can you still eat a cake that has sunk? ›

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Flourless Chocolate Lava Cakes - The Recipe Rebel (2024)

Ingredients Needed:

How to make Flourless Chocolate Lava Cakes:

Tips and Tricks for making Molten Lava Cakes:

Canadian Living: The Ultimate Cookbook Review