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Gluten-Free Chocolate Molten Lava Cake / Roy’s Classic Melting Hot Chocolate Soufflé

There are some tricks to getting this gluten-free molten chocolate cake right. For example, for optimal chocolate flavor, use great-quality chocolate. More important, for the oozing chocolate center, you need to keep an eye on the cake; if it looks “done” and has an even remotely firm top in the center, you’ve overcooked it. The secret is for the center of this glorious gluten-free molten chocolate cake to look visibly uncooked (about a half-dollar in size of uncooked batter in the center; see our photo) with about 3/4 inch of cooked cake circling it. You flip the cake upside-down to serve, so no one will see the raw center but you! Since oven temperatures vary, don't trust the timing in our directions; watch the cake and pull it out when it still looks way undercooked. Better a little too raw than too cooked (though an overdone molten cake is a lovely chocolate soufflé). Also important is refrigerating the batter overnight; baking cold cake batter slows the cooking process and allows for that seductive runny center. Let the cakes sit for 5 minutes after cooking unless you want your mouth to know firsthand why it’s called a “molten” cake. Finally, don't skip the parchment paper on the bottom of the ramekins and grease them generously to allow for easy removal.

Servings 4


  • 12 tablespoons salted butter
  • 8 oz semi sweet chocolate or dark chocolate
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 4 eggs
  • 4 egg yolks
  • Powdered sugar for dusting (optional)
  • ice cream to serve (optional)


  1. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
  2. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
  3. Add the eggs, and mix thoroughly. Cover and refrigerate the mixture overnight.

  4. Preheat the oven to 375°F (190°C).

  5. Line the inside bottom of 4 small soufflé tins or ceramic ramekins with parchment paper, then grease the entire inside of the tin thoroughly. Divide the mixture among the tins, place the tins on a baking sheet, and bake just until the top is still totally raw in the middle (see image), 14 to 18 minutes.

  6. Let cool for about 5 minutes. Carefully run a knife around the edges, then turn out the cakes upside-down onto individual dessert plates. Dust with powdered sugar and serve with ice cream.