Gluten-free chocolate lava cake recipe

A gooey center, a crispy crust — no one will guess it’s gluten-free.

Serves 6-8 · 30 min

The chocolate lava cake at its most indulgent — a gooey center, a slightly crispy crust, and an intense chocolatey richness. Made with our O'Kassava cassava-based mix, it's naturally gluten-free and absolutely indistinguishable from a traditional lava cake. A classic French reinvention.

What you'll need

• 200 g dark chocolate
• 100 g butter
• 150 g sugar
• 3 eggs
• 100 g O'Kassava pancake & waffle mix, no added sugar
• 1 pinch of salt

The recipe

1. Preheat oven to 180°C (350°F). Generously butter a cake pan.
2. Melt the chocolate and butter together in a double boiler or in the microwave in 30-second intervals, stirring until smooth and shiny. Let cool slightly.
3. In a large bowl, beat the eggs with the sugar until the mixture lightens in color and becomes frothy — this step is key for that characteristic gooey texture.
4. Incorporate the melted chocolate into the egg-sugar mixture, then add the O'Kassava mix and salt. Mix until you get a homogeneous and silky batter.
5. Pour into the pan and bake for exactly 20 minutes. The center should remain slightly wobbly — that's the secret to the molten core.
6. Let rest for 5 minutes before unmolding. Serve warm.

Tip: incorporate chunks of dark chocolate directly into the batter before baking for pockets of melted chocolate in every bite. Ideally served with a quenelle of whipped cream or a scoop of vanilla ice cream.