Gluten-free Chocolate Lava Cake (Recipe)

Fondant au chocolat is one of my favorite French desserts to both make and enjoy in restaurants.

It’s extremely popular here and they even made an avocado-filled one on “Top Chef” the other night. This intense dessert has a solid cakey outside and a melting (usually chocolate) center. I’ve been meaning to share this recipe for a while now, as I’ve made it many times and each time is just as good as the last. It’s the easiest, quickest dessert I know how to make. It only takes about half an hour from start to finish. The only thing you need to pay attention to is the cooking time. You don’t want to overcook it – otherwise, no volcanic surprise inside.

My sister first introduced me to making individual lava cakes a few years ago after she tried out a Cyril Lignac recipe. I’ve taken the basic idea and made it gluten-free by using buckwheat instead of regular white flour. Also, as I often do in dessert recipes, I use salted butter to give a rich, almost caramel flavor.

Lava cakes must be made just before eating (in small ramekins so each person has their own) and served warm.


Shopping List

200 grams dark chocolate

100 grams salted butter

4 eggs

75-100 grams sugar (adjust according to the chocolate you use and to your own taste preference)

50 grams buckwheat flour


Recipe (for 4 people):

1. Melt chocolate and butter together in a double-broiler.

2. In a bowl, combine eggs, sugar and flour.

3. Add chocolate and butter to the egg mixture.

4. Pour into (buttered) ramekins and bake for about 10 to 12 minutes at 180 C/350 F.

Yes, it’s that easy!

19 thoughts on “Gluten-free Chocolate Lava Cake (Recipe)

  1. The melt in my mouth is to die for. It was a hit at the dinner tonight.

  2. This is a great dessert to treat your guests to – especially since it’s so easy and quick to make.

  3. I made this again just the other day and cut back on the sugar (only 50 grams). Since I’d used a combination of chocolates (one at 50% and the other at 70%) this was the perfect dose.

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