What you'll need for Chocolate-Lava Bliss:

• 4 large eggs
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into chunks
• 12 ounces high-quality dark chocolate, roughly chopped (at least 70% cocoa) – I love using a mix of semi-sweet and dark chocolate for a really complex flavor.
• 1 teaspoon pure vanilla extract
• 1/4 cup gluten-free all-purpose flour blend, plus extra for dusting
• Pinch of powdered sugar, for dusting
• Optional: fresh raspberries or a scoop of gluten-free vanilla ice cream for serving

Let's Get Baking!

1. Prep Like a Pro: Preheat your oven to 425°F (220°C). Find 4 ramekins, lightly butter them, and then dust the insides with your gluten-free flour blend. This is super crucial to make sure the lava cakes release cleanly, so don't skip this step! Tip: if you don't have ramekins, these mini cocottes work just as well and add a rustic touch.
2. The Egg Powerhouse: In a large bowl, whisk together the whole eggs, the egg yolks, granulated sugar, and salt with a good whisk until the mixture is pale and slightly thickened. This takes about 2-3 minutes. Don't rush it this really makes cakes lighter.
3. Chocolate Dream: In a heatproof medium bowl, combine the butter and chopped dark chocolate. You can now do one of two ways: You can either melt it in the microwave at 30-second intervals, stirring in between, or melt it over a double boiler. Either way, keep an eye on it to prevent burns! My go-to is the microwave, quick and efficient! Once melted and smooth, let the melted chocolate cool for a few minutes.
4. Whip It Good: Gently whisk the warm (but not too hot) melted chocolate mixture into the egg mixture. Add vanilla extract, and whisk until everything is beautifully combined and shiny.
5. Flour Power: Sift the gluten-free flour blend directly into the wet ingredients and fold it in very gently by hand until just incorporated. Be careful not to overmix, or you'll risk a tough cake! A light hand is key here.
6. Ready to Ramekin it: Pour the batter evenly into the prepared ramekins.
7. Bake to Gooey Goodness: Place the ramekins on a baking sheet and bake for 12-15 minutes. The edges should look set, but centers will still be soft. The baking time can vary based on your oven, so start checking them at 12 minutes – be brave!
8. The Big Moment: Carefully remove the ramekins from the oven and let them cool for just a minute in the ramekins. Gently run a thin knife along the edges of each cake to help loosen them, if needed. Don't go crazy here, you want that gooey center to have the chance to settle.
9. Invert and Indulge: Place a small plate on top of each ramekin, then carefully flip them over, and let the lava cakes slide out onto the plates. Lightly dust with powdered sugar for a touch of elegance.
10. Serve Immediately: Now it's time for the most important part, digging in! Best served warm, topped with a dollop of ice cream and a few fresh raspberries, these lava cakes are the epitome of a decadent dessert and will leave you craving more.

Tips & Tricks for Lava Cake Perfection

• Chocolate is King: For the best flavor, opt for high-quality dark chocolate. The intense cocoa flavor really makes the difference. Try different chocolates like Callebaut to see what flavors work best for you!
• Don't Overbake: The trick to achieving that melty center is not to overbake the cakes. They should be slightly wet in the middle, but the edges set. Start checking them earlier just in case!
• Flavor Twists: Feel free to experiment! Adding a pinch of cinnamon, a dash of espresso powder, or a liqueur like Baileys to the batter would add another depth of flavor.
• Prep-Ahead Option: You can prepare the ramekins with the batter a few hours ahead of time, but make sure to cover them well and store them in the fridge. Be prepared to add a minute or two of baking time.
• Ice Cream Pairing: While they stand alone on their own beautifully, consider a scoop of gluten-free vanilla bean ice cream, to create that classic hot-cold sensation is just so so good.
• Dietary Adaptations: If you need to make this recipe dairy-free, you can use coconut oil instead of butter and make sure you are using dairy free chocolate.