Easy Passover Chocolate Lava Cake (No Flour, Gluten-Free)

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Every year when Passover rolls around, I find myself missing certain desserts that just don’t work without regular flour. But this chocolate lava cake? It actually gets better during Passover week. The intense chocolate flavor comes through even more clearly when you’re not relying on wheat flour to bulk things up.

I discovered this recipe three years ago when my cousin brought it to our second seder. She’d been experimenting with flourless desserts, and honestly, I was skeptical. How could something so simple create that perfect molten center? The secret lies in the timing and temperature. You’re basically creating a controlled underbake situation where the edges set up firm while the center stays liquid.

Why Flourless Chocolate Lava Cake Works So Well

The technique here is straightforward but precise. You’ll melt your chocolate and butter together, whisk in eggs and a bit of sugar, then portion everything into ramekins. The key is using good quality chocolate since it’s doing most of the heavy lifting. I like to use a combination of bittersweet and semisweet, but you can adjust based on how intense you want the chocolate flavor.

The Secret to Perfect Timing and Texture

These individual cakes are perfect for seder dessert because you can make them ahead and just pop them in the oven while you’re clearing the table. They take exactly 12 minutes in a 425°F oven, which gives you just enough time to make coffee or tea. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream if you want to make them extra special.

Every year when Passover rolls around, I find myself missing certain desserts that just don't work without regular flour. But this chocolate lava cake? It actually gets better during Passover week. The intense chocolate flavor comes through even more clearly when you're not relying on wheat flour to bulk things up. I discovered this recipe three years ago when my cousin brought it to our second seder. She'd been experimenting with flourless desserts, and honestly, I was skeptical. How could something so simple create that perfect molten center? The secret lies in the timing and temperature. You're basically creating a controlled underbake situation where the edges set up firm while the center stays liquid. The technique here is straightforward but precise. You'll melt your chocolate and butter together, whisk in eggs and a bit of sugar, then portion everything into ramekins. The key is using good quality chocolate since it's doing most of the heavy lifting. I like to use a combination of bittersweet and semisweet, but you can adjust based on how intense you want the chocolate flavor. These individual cakes are perfect for seder dessert because you can make them ahead and just pop them in the oven while you're clearing the table. They take exactly 12 minutes in a 425°F oven, which gives you just enough time to make coffee or tea. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream if you want to make them extra special.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 ounces dark chocolate chopped, 60-70% cocoa
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • butter for ramekins for greasing
  • cocoa powder for dusting optional

Method
 

  1. Preheat oven to 425°F. Generously butter four 6-ounce ramekins and dust with cocoa powder if desired. Place on a baking sheet.
  2. In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring between each interval until smooth. Alternatively, use a double boiler over simmering water.
  3. In a separate bowl, whisk eggs and sugar together until well combined and slightly lightened in color, about 1 minute.
  4. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Add salt and vanilla extract.
  5. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
  6. Bake for exactly 12 minutes. The edges should be set and slightly pulling away from the sides, but the centers should still jiggle slightly when shaken.
  7. Remove from oven and let cool for 2-3 minutes. Run a knife around the edges and invert onto serving plates, or serve directly in the ramekins.

Notes

These cakes can be prepared up to 4 hours ahead and kept at room temperature before baking. For a dairy-free version, substitute coconut oil or margarine for the butter. The baking time is crucial for achieving the molten center, so don't overbake. Serve immediately while warm for the best lava effect.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 28g 36%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 125mg 5%
Dietary Fiber 4g 14%
Total Sugars 22g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.

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