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Molten Chocolate Lava Cakes

Course Dessert
Servings 4


  • Silicone Cupcake Molds or Foil Cupcake Liners


  • 5 ounces 70% dark chocolate (to make dairy free, use dairy free chocolate)
  • 8 T ghee or unsalted butter
  • 2 egg yolks
  • 2 full eggs
  • 1/4 cup sugar
  • 1 T Bobs Red Mill Gluten Free 1-1 Baking Flour
  • pinch of salt


  • Preheat the oven to 450F. Melt your chocolate and ghee or butter together over a double boiler until completely smooth.
  • In a bowl whisk egg yolks and eggs with sugar until light yellow.
  • Very slowly drizzle the chocolate mixture into the egg mixture while whisking vigorously so the eggs are slowly warmed and do not scramble.
  • Whisk in the 1 T flour and pinch of salt.
  • Grease 6 silicone cupcake molds or 5 foil cupcake liners stacked together to make 1 mold with avocado oil spray then fill the molds evenly.
  • Bake for 7 minutes and then enjoy immediately with Nada Moo Vanilla Dairy Free ice cream and fresh berries.
  • If your feeling daring invert the mold onto a plate for a free-standing lava cake like in the picture. I hope you enjoy this blissful chocolate dessert as much as I do!