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Gluten-Free White Chocolate Lava Cakes with Raspberries Recipe

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3.8 from 34 reviews

  • Author: Ava
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

These gluten-free white chocolate lava cakes with raspberries are an indulgent dessert featuring a molten white chocolate center infused with raspberry jam. Perfectly soft and rich, they make for a luxurious treat that’s both impressive and easy to prepare in just 30 minutes.

Ingredients

Main Ingredients

  • 136 g butter
  • 170 g white chocolate
  • 100 g sugar
  • 21 g tapioca flour
  • 75 g cornstarch
  • 4 eggs
  • 4 tablespoons raspberry jam
  • 100 g white chocolate (for lava center)
  • Fresh raspberries (for decoration)

Instructions

  1. Preheat Oven: Heat the oven to 350°F (180°C) to prepare for baking the lava cakes.
  2. Prepare Raspberry Chocolate Center: In a small bowl, microwave the raspberry jam for one minute to warm it. Add 100 g white chocolate and stir until the mixture is smooth and free of lumps. Freeze this mixture for one hour to firm up.
  3. Melt Butter and Combine with Chocolate: In another small bowl, melt the 136 g butter in the microwave. Place the remaining 170 g white chocolate in a large bowl and pour the melted butter over it. Stir until the mixture is well combined and smooth.
  4. Add Sugar: Add 100 g sugar to the chocolate and butter mixture and stir well.
  5. Incorporate Eggs: Add the eggs gradually, whisking thoroughly after adding each one to create a smooth batter.
  6. Add Flours: Mix in 21 g tapioca flour and 75 g cornstarch by folding them gently into the batter just until all ingredients are combined into a uniform mixture without overmixing.
  7. Prepare Ramekins: Butter the inside of each individual ramekin or muffin pan cavity thoroughly. Sprinkle one teaspoon of cornstarch inside each, swirling to coat the sides completely, then discard any excess flour.
  8. Assemble Cakes: Fill the ramekins about three-quarters full with the batter. Add a tablespoon of the frozen raspberry-white chocolate mixture to the center, and then fill the ramekin to the top with the remaining batter to enclose the molten core.
  9. Bake: Place the ramekins in the preheated oven and bake for 15-18 minutes until the edges are set and the center is no longer jiggly, indicating the lava cake is cooked but still molten inside.
  10. Unmold and Serve: Run a knife around the edges to loosen the cakes, invert each ramekin onto a serving plate, and gently lift off. Top with fresh raspberries for garnish and serve immediately, ideally paired with a glass of Woodbridge by Robert Mondavi Pinot Noir.

Notes

  • Ensure the raspberry-chocolate mixture is fully frozen before adding to the batter to maintain a molten center.
  • Do not overbake to preserve the lava texture; the middle should be soft but not runny.
  • Using tapioca flour and cornstarch ensures the cakes remain gluten-free and have a light, tender crumb.
  • For best presentation, use individual ramekins that are well-buttered and coated with starch to prevent sticking.
  • Serve immediately after baking for optimal molten texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/gluten-free-white-chocolate-lava-cakes-with-raspberries-recipe/