Molten Lava Cakes Gluten Free Recipes

GLUTEN-FREE CHOCOLATE MOLTEN LAVA CAKE / ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLé

Gluten-Free Chocolate Molten Lava Cake / Roy's Classic Melting Hot Chocolate Soufflé image

There are some tricks to getting this gluten-free molten chocolate cake right. For example, for optimal chocolate flavor, use great-quality chocolate. More important, for the oozing chocolate center, you need to keep an eye on the cake; if it looks "done" and has an even remotely firm top in the center, you've overcooked it. The secret is for the center of this glorious gluten-free molten chocolate cake to look visibly uncooked (about a half-dollar in size of uncooked batter in the center; see our photo) with about 3/4 inch of cooked cake circling it. You flip the cake upside-down to serve, so no one will see the raw center but you! Since oven temperatures vary, don't trust the timing in our directions; watch the cake and pull it out when it still looks way undercooked. Better a little too raw than too cooked (though an overdone molten cake is a lovely chocolate soufflé). Also important is refrigerating the batter overnight; baking cold cake batter slows the cooking process and allows for that seductive runny center. Let the cakes sit for 5 minutes after cooking unless you want your mouth to know firsthand why it's called a "molten" cake. Finally, don't skip the parchment paper on the bottom of the ramekins and grease them generously to allow for easy removal.

Provided by Erika

Number Of Ingredients 8

Ingredients

12 tablespoons salted butter
8 oz semi sweet chocolate or dark chocolate
1/2 cup sugar
3 tablespoons cornstarch
4 eggs
4 egg yolks
Powdered sugar (for dusting (optional))
ice cream (to serve (optional))

Steps:

In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
Add the eggs, and mix thoroughly. Cover and refrigerate the mixture overnight.
Preheat the oven to 375°F (190°C).
Line the inside bottom of 4 small soufflé tins or ceramic ramekins with parchment paper, then grease the entire inside of the tin thoroughly. Divide the mixture among the tins, place the tins on a baking sheet, and bake just until the top is still totally raw in the middle (see image), 14 to 18 minutes.
Let cool for about 5 minutes. Carefully run a knife around the edges, then turn out the cakes upside-down onto individual dessert plates. Dust with powdered sugar and serve with ice cream.

MOLTEN LAVA CAKES - GLUTEN FREE

Molten Lava Cakes - Gluten Free image

These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!

Provided by GlutenFreeKitten

Categories Dessert

Time 15m

Yield 3 cakes, 2-3 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/3 cup sugar
2 ounces dark chocolate
1 large egg
1 egg yolk
1 pinch salt
3 tablespoons flour (I use rice)
butter, for coating ramekins
sugar, for coating ramekins

Steps:

Preheat over to 400.
Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
Melt the chocolate and butter.
Whisk together the eggs, sugar and salt.
Mix these all the above mentioned together.
Add the flour, whisk till combined (do not over-whisk).
Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
Take out of oven and let sit for 10 more minutes.
Enjoy!
You can dust them with icing sugar and serve with icecream and your favorite berries.
I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
These microwave well the next day!

Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3

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