I’ve always loved chocolate cake ever since I was a little girl. Anything chocolate for that matter! But after being diagnosed with Celiac disease, I’m severely allergic to gluten. That means no more birthday cakes, cupcakes or Starbucks Cake Pops! After lots of experimenting, I finally found a chocolate dessert I love. This recipe means I can have all the chocolate and none of the gluten. The best of both worlds!


3 eggs, separated

2 tbsp granulated sugar

6 tbsp butter

6 oz  chocolate chips

¼ cup granulated sugar

1 tbsp vanilla extract

Powdered sugar

Ice Cream




  1. Preheat oven to 400°. Butter and lightly dust four ramekins with powdered sugar or cocoa powder.


  1. Melt butter and chocolate chips. I used a microwave safe bowl, heating for 30 seconds and then 15 second intervals until it’s melted. Stir and set aside to cool to room temperature before using.


  1. In a mixing bowl, whip the egg whites until very foamy. Gradually sprinkle in 2 tbsp of sugar and continue to beat until they reach soft/medium peaks. Set aside.

  1. In a separate mixing bowl, add the egg yolks and ¼ cup sugar and whip until pale yellow. When you rub a little of the mixture between your fingers, you shouldn’t feel any sugar crystals. Add vanilla extract.

  1. Use a rubber spatula to gently fold the cooled chocolate into the egg yolks. Then gently fold the whipped egg whites into the mixture, a little at a time. Divide the batter evenly between the ramekins.


  1. Bake for 12-15 minutes, until the edges look set but the center still moves if you jiggle the ramekin. They will NOT look done and a toothpick will not come out clean. That’s good! You want the molten lava center, right?


  1. The cake will continue to set a little after you remove it from the oven. If you plan to unmold your cakes, I suggest cooking them just a little be longer. It will be easier to unmold them.


  1. To serve, dust the top with powdered sugar and add a dollop of ice cream.

To make ahead of time:

  • Prepare batter and put in the ramekins. Cover tightly with plastic wrap and refrigerate up to 24 hours.
  • Remove from the fridge AT LEAST an hour before you plan to bake them.
  • Bake in preheated oven for 15-18 minutes or until done as described above.