These lava cakes have been a staple in my family since my awesome sister-in-law introduced them to us about 10 years ago (maybe even longer?). They were always a go-to for dinner parties I hosted and friends always wanted the recipe and were blown away by how simple they are. These are a perfect dessert to make for Valentine’s Day; stay in, make these, drink wine, be happy. The best ever lava cake recipe!

But after I figured out I can’t have gluten or cow’s dairy, I stopped making them, which is shame because they are stupid delicious. I realized recently that they really don’t have that much flour and I thought I may be able to sub Earth Balance for the butter. So, I set out to make a gluten-free and dairy-free version.

The best ever lava cake recipe!

Tommy gave the GF/DF version two thumbs up and said he never would have known if I hadn’t told him.The best ever lava cake recipe!

However, if you don’t need gluten or dairy free, just use regular (unsalted) butter and all-purpose flour; it’s much cheaper. :) Tip: the hardest part is removing it from the ramekin so they don’t break. I’ve learned over the years a few tricks for success, so make sure you follow step #7 in the numbered instructions.

Dark Chocolate Lava Cakes

I listed the directions twice intentionally – I like to see recipes with pictures as an overview, but then when I make it, I don’t like having pictures breaking up the directions. Hence, the directions 2x. :) Hope that helps you!

  • Preheat oven to 400*
  • Using a small piece of butter, rub the inside of the ramekins so they are lightly coated with butter. Use a paper towel to spread if necessary – you need a thin layer of butter entirely coating it. Place a teaspoon or so of sugar in each ramekin and twirl to coat the butter with sugar. Dump out any excess. This is a step you can’t skip or else they’ll stick!

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  • Melt the butter and chocolate in the microwave, stirring every 30 seconds. It should take 60-90 seconds to be fully melted. If you want to go all fancy, you can use a double boiler to melt, but ain’t nobody got time for that. Whisk to combine the butter and chocolate once fully melted.

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  • In second bowl,  whisk the eggs, sugar and flour. Slowly add the chocolate mixture. SLOWLY. If you dump it in all at once, you’ll curdle your eggs. Ew, grow.

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  • Pour a little chocolate mixture, whisk. Pour a little more, whisk. Etc. (Full disclosure: I just wrote whiskey instead of whisk. Guess what I want now?)

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  • Divide into ramekins – fill about 2/3 of the way up, definitely not to the top. You’ll regret it if you do.

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  • Bake in the preheated ovenfor 13-15 min. Put the ramekins on a small baking sheet to simplify things.

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  • They should puff up a little on the sides and still look slightly uncooked in the middle.The best ever lava cake recipe!
  • Let sit for one minute and then place a small plate on top of each ramekin, and while holding the plate in place, flip the ramekin over onto the plate. (Be careful – you’ll need to use a towel or pot holder that allows you to grip the ramekin well.)

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  • Before removing the ramekin, tap it with a butter knife a few times and let it sit for another minute. Now you can remove the ramekin, and it should slide out nicely and look lovely.

    The best ever lava cake recipe!

  • If you accidentally drop the ramekin on a lava cake and break it, you have to eat it in addition to a pretty lava cake. That’s the rule. Hence, I ate two lava cakes when I made these. True story.

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Hope you love these as much as I do!

Dark Chocolate Lava Cakes

Makes 5 delicious lava cakes. This recipe doubles well for a crowd too!

  • 4 oz bittersweet choc (I always use 1 bar of Ghiradelli)
  • 1/4 lb unsalted butter (1 stick) + extra for greasing ramekins
    • Use Earth Balance if dairy free is necessary. They sell it in sticks for baking.
  • 3 whole eggs
  • 3/4 cups sugar  + extra for dusting ramekins
  • 1/4 cup all-purpose flour
  1. Preheat oven to 400*.
  2. Using a small piece of butter, rub the inside of the ramekins so they are lightly coated with butter. Use a paper towel to spread if necessary – you need a thin layer of butter entirely coating it. Place a teaspoon or so of sugar in each ramekin and twirl to coat the butter with sugar. Dump out any excess. This is a step you can’t skip or else they’ll stick!
  3. Melt the butter and chocolate in the microwave, stirring every 30 seconds. It should take 60-90 seconds to be fully melted. If you want to go all fancy, you can use a double boiler to melt, but ain’t nobody got time for that. Whisk to combine the butter and chocolate once fully melted.
  4. In second bowl,  whisk the eggs, sugar and flour. Slowly add the chocolate mixture. SLOWLY. If you dump it in all at once, you’ll curdle your eggs. Ew, grow. Pour a little chocolate mixture, whisk. Pour a little more, whisk. Etc. (Full disclosure: I just wrote whiskey instead of whisk. Guess what I want now?)
  5. Divide into ramekins – fill about 2/3 of the way up, definitely not to the top. You’ll regret it if you do.
  6. Bake in the preheated oven (400 degrees) for 13-15 min.
  7. Let sit for one minute and then place a small plate on top of each ramekin, and while holding the plate in place, flip the ramekin over onto the plate. (Be careful – you’ll need to use a towel or pot holder that allows you to grip the ramekin well.) Before removing the ramekin, tap it with a butter knife a few times and let it sit for another minute. Now you can remove the ramekin, it should slide out nicely and look lovely.
  8. Dig in. oooh & ahh at the lava. Serve with ice cream. (I served mine with Arctic Zero mint chocolate chip; vanilla or coconut milk ice cream are other favorite pairings!) I go light on ice cream because I don’t like it to compete with the rich, chocolaty taste. But load up if that’s your thing!!

The best ever lava cake recipe!

Notes:

  • Bring all your ingredients at room temperature before beginning, especially the eggs.
  • Ghiradelli does have a small amount of dairy. If you need to be 100% dairy free (e.g. you’re vegan, can’t have ANY dairy for a severe allergy), be sure to use a different dark chocolate that suits your needs. I haven’t tried other brands.

The best ever lava cake recipe!


3 comments // by Teri [a foodie stays fit]



I love chili but some of the recipes out there are just way too complicated. 30+ ingredients with promises they’re all normal and easy to find. (And I’m totally guilty of this with some of my chili recipes, ahem, see my vegetarian three-bean chili recipe). But sometimes I just want a good ol’ basic chili that I can pull together without pulling apart my pantry. When Tommy and I were visiting his family a few months ago, his mom made an awesome chili and when I saw the ingredient list, I was sold. This is pretty close to her recipe (I subbed in diced tomatoes and added extra water, when her recipe called for no tomatoes and just tomato juice), and I think this is pretty close to perfect. You know what’s not perfect? The forecast. It’s supposed to be 10* this weekend. More chili please.

Simple Beef CrockPot Chili

Simple & Classic Beef Chili with Kidney Beans

Serves 6  (and makes awesome leftovers!)

  • 2 pounds lean ground beef (I used 93%)
  • 1 large onion, chopped
  • 2 (15 oz) cans red kidney beans
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 (10 oz) can tomato soup + 1 can water
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Garnish: sour cream, cheese, avocado, crumbled tortilla chips, cilantro
  1. Cook the beef and onion in a large dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink (about 10-12 minutes). Drain the fat and return the mixture to the dutch oven.
  2. Stir in the remaining ingredients, reduce heat to low and simmer for 1 hour, stirring occassionally.

You can also add everything to a crockpot (minus the garnishes, of course) after you cook and drain the meat. Cook on medium for 4-6 hours. That’s how I roll because crockpot recipes are the best.Simple Beef Chili

Simple Beef CrockPot Chili

Looking for a bean-free Paleo chili that’s also super simple? I got ya covered.


6 comments // by Teri [a foodie stays fit]



Despite feeling a bit off after travelling, I still had some good workouts last week! I especially loved getting to do yoga with my mom (who is in ridiculously good shape) and taking Tommy to his first hot yoga class!

M – hot yoga at Mountain Yoga Sandy in Utah with my mom and Tommy

T – rest day/travel day

W – 3 miles, 25 minutes, 8:10 pace +CrossFit

  • Hang Power Clean + Power Clean complex (find a heavy double): I worked up to 95# and failed at 100#
  • Diane for Time
    • 21-15-9: Deadlifts (I used 130#) and Handstand Pushups (I did regular pushups since I was feeling a bit off from travel and didn’t want to go upside down :) )

Th – 7 mile tempo run, 55 minutes + CrossFit

  • 1 mile warm-up
  • 10k pace surges: 1-2-3-4-5-6-7 minute surges with 1 min recovery jog between each; I did each surge at a 7:10 pace
  • 1.5 mile cool down
  • Crossfit: 30 minute EMOM
    • Min 1: 15 slam balls (I used a 10# ball)
    • Min 2: 20 air squats
    • Min 3: 20 kettlebell swings (I used a 24# kb)
    • Min 4: 10 toes to bar (I practiced for 30 seconds each round since I can’t do them)
    • Min 5: 10 box jumps

F – rest day

S – 9 miles, 1 hr 18 minutes, 8:40 pace.

This is the longest run I have clocked in a long time. I felt really sluggish for the first 5 miles but I finally got into a groove. I ran on the treadmill because it was cold and windy and I was a little crunched for time, which didn’t help matters I’m sure!

Su – 3 mile run/walk with Maizey

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Total miles: 22

How I feel: I’ve really been struggling with energy the past few days. I’m hoping it’s just residual effects of jet lag and I think I may be fighting off a cold. I’m sleeping in later than normal (although I still set my alarm early and then just turn it off – not ideal!) and taking regular epsom salt baths. Hopefully I feel 100% soon!

New favorite workout pants: look how cute these Fabletics capris are! They’re the Salar capris in Black Paint. Obsessed. (Here’s my post about how Fabletics works if you’re unfamiliar!) Running shoes are Brooks PureConnect4.
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Oh, and I finally gave into Snapchat and have been using it. And I have to eat my words…I think I may like it. My username is terilynhutchie – find me if you’re of the snapchatting sort! I can’t guarantee I entirely know what’s going on over there…but I’m trying. Getting old and out of touch is hard. 😉


4 comments // by Teri [a foodie stays fit]



The Weekender

February 8, 2016

Here are my favorite links from the past week! This Bon Appetit Food Lover’s Cleanse is my kind of cleanse. Corona Extra is technically a gluten-free beer. I’ve heard this before, and I’ve also heard Corona doesn’t want to tout it because they don’t want to alienate anyone. That second part was told to me by […]

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Winterlark Gala 2016 + Rent the Runway

February 8, 2016

Hi friends! Happy Monday! My weekend flew by – it was busy but fun! The big event of our weekend was a black tie gala that Tommy was invited to for work. I used Rent the Runway and was once again, happy with my experience. (I’ve used them a few times in the past.) I didn’t love […]

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Friday Favorites: My StitchFix Experience

February 5, 2016

The first time I ever heard about StitchFix was probably 3-4 years ago when my friend Meg signed up for it. I didn’t really think it was for me since I wore pretty much all Banana Republic and J.Crew clothing to work and never got to wear fun clothes. Even after seeing countless bloggers share […]

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