It’s February, so we’re in full Valentine  mode now. Try these gluten free chocolate lava cakes for maximum impact with minimum effort!

Chocolate lava cakes are one of those miracles of baking, like magic custard cake and crêpes: simple pantry ingredients combined in just the right way to make something really special.

If you’re dead set against baking them in a water bath (called a bain–marie), you don’t really have to. But the water bath is what all but assures that the cakes will bake slowly and gently enough that the top will be set and the very center smooth and lava-like. It also makes baking times much more forgiving.

When you invert the cakes onto a plate or serving platter, the tops should be set enough that the cakes can actually be moved around and even transferred from one plate to another.

The recipe calls for baking the batter in individual 4-ounce ramekins, which are really quite small. The cakes are super rich, though, and a 4-ounce serving is generally enough to satisfy even the most dedicated chocolate-lover. But if you don’t have that size baking dish, fill whatever size heat-safe dish you have 3/4 of the way with batter, bake in a water bath, and serve with multiple spoons. It’ll be romantic and stuff.

On a personal note, when I first posted this recipe on the blog, it was the day my gluten free son turned 9 years old. Tomorrow, he turns 12 (big boy!), and I have to say … he doesn’t absolutely love chocolate and he couldn’t make it past 2 bites of this cake before he called it quits. Who is this child??

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