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Wednesday, February 17, 2010
Gluten-Free Chocolate Lava Cake
I first saw this recipe on Glutenfreeda's enewsletter last week as a suggestion for Valentine's day. It sounds delicious!! Now I have an excuse to go out and buy some ramekins to make these yummy mini cakes!

Ingredients

For centers:
2 oz. semi-sweet gf chocolate, chopped
1/4 cup whipping cream

For cake:
Unsalted butter or gf non-stick cooking spray for ramekins
4 oz. semi-sweet chocolate, chopped
8 Tablespoons unsalted butter
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup gf flour mix
Fresh strawberries for garnish
Directions

For centers:
Add chocolate and whipping cream to the top of a double boiler over simmering water. Stir until all is melted and blended. Remove from heat and place in refrigerator for at least 2 hours to chill. When chilled, scoop chocolate mixture with a rubber spatula and form into 6- 1" balls. Place balls in a small bowl and keep in refrigerator until ready to use.

Preheat oven to 400 degrees F. Butter or spray 6 ramekins with gf non-stick cooking spray.

Add 4 oz. chopped chocolate and butter to the top of a double boiler over simmering water. Stir until melted and blended; remove from heat. Add eggs, egg yolks, sugar and vanilla to a medium bowl and beat on high speed for about 5 minutes, until pale and thick. Fold melted chocolate and flour into egg mixture until all is blended. Spoon batter into ramekins. Place 1 chocolate ball in the middle of each ramekin. Gently press ball to bottom of ramekins. Bake for 15 minutes; remove from oven and let sit for 5 minutes. Run a small knife along the edge of the ramekins and invert onto serving plates. Top each lava cake with sliced strawberries. Serve immediately.

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