Molten Chocolate Cakes with Ice Cream

Chocolate lava cakes are a timeless dessert, but they can be tricky for home bakers. Here’s a simple, foolproof recipe with a touch of coconut flour for a richer texture. Plus, it’s made with lactose-free butter for those with sensitivities!

Molten Chocolate Cake with ice cream


  • 5 ounces dark chocolate (about 2/3 cup chopped)
  • 6 tablespoons lactose-free butter
  • 1/3 cup + 1 tablespoon granulated sugar
  • 4 large eggs
  • 2 tablespoons coconut flour
  • 1/4 cup + 1 tablespoon cornstarch
  • Pinch of salt
  • Fruit and powdered sugar for decorating


  1. Preheat the oven to 390°F (200°C).
  2. Melt the chocolate and butter in a double boiler or heatproof bowl set over simmering water. Stir until smooth.
  3. In a separate bowl, whisk together the sugar, eggs, coconut flour, cornstarch, and salt.
  4. Slowly stir the melted chocolate mixture into the wet ingredients until combined.
  5. Grease 4-6 small oven-safe ramekins (around 6-ounce capacity). Divide the batter evenly among the ramekins.
  6. Bake for 9-10 minutes. The edges should appear set, but the centers will still be jiggly.
  7. Let the lava cakes cool slightly in the ramekins – this helps them set. Then carefully invert them onto serving plates.
  8. Decorate with your favorite fruits and a dusting of powdered sugar.


  • Experiment with the baking time to find your perfect level of gooeyness. A slightly shorter bake time will yield a more molten center.
  • If you don’t have lactose-free butter, regular butter is perfectly fine.