Even though chocolate lava cakes look super fancy, they are easier to make than you think! Just a handful of ingredients are all you need to make this impressive decadent dessert, and being flourless means you can enjoy this if you're gluten-free!
Grease dishes with room temperature butter, making sure to coat surfaces thoroughly. Dust with cocoa powder. Set dishes on a baking sheet and set aside.
Melt unsalted butter and chocolate, stirring well to combine. Once completely melted, set aside to cool slightly.
In a mixing bowl, combine egg, egg yolk, sugar, almond flour, and coconut flour. Whisk together well until mixture is thick.
Add melted chocolate and butter to egg mixture and use a rubber spatula to combine well.
Divide chocolate mixture evenly among prepared baking dishes.
Transfer the baking sheet with the cakes to the oven and bake for 4-5 minutes. Watch them carefully...edges should look crusty, middle should look slightly wet and underdone. (See Recipe Notes below regarding using ceramic ramekins.)
Remove from oven and let cool about 1 minute.
Use a toothpick to gently loosen the edges of the cake from the dish.
Carefully invert cake onto a serving dish or serve directly from the baking dish.
Dust with icing sugar and top with a scoop of ice cream or whipped cream and serve immediately.
Notes
2 tablespoons sugar = 25 grams
1 tablespoon almond flour = 5 grams
Dust the buttered baking dishes with either cocoa, coconut flour, or almond flour. Coconut or almond flour, however, will be visible when you unmold it from the dish.
Be sure to use unsalted butter for the lava cakes. The saltiness from salted butter will not suit the cakes well.
You can serve the lava cakes directly from the baking dishes if you do not want to invert them onto a plate.
Gently loosen the cakes from their dishes using a toothpick.
If using ceramic ramekins: since the ceramic ramekins are thicker than the dishes I use in this recipe, the cakes may take a bit longer to bake. It is important to watch the cakes as they bake, in this case, and when you see that the outer edges look baked and the middle looks slightly wet and underdone, that's when they should be removed from the oven.
Refrigerate any leftover cakes and either warm them in the microwave for 20 seconds or in a 375F/190C oven for 5 minutes.