Cooking and Serving: 25 minutes | 4 4-inch cakes
Ingredients
4 tablespoons (56 g) unsalted butter, plus more for greasing | 5 ounces dark or semi-sweet chocolate, chopped | 2 (100 g (weighed out of shell)) eggs, at room temperature
Description
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 4-inch cakes
Ingredients
4 tablespoons (56 g) unsalted butter, plus more for greasing
5 ounces dark or semi-sweet chocolate, chopped
2 (100 g (weighed out of shell)) eggs, at room temperature
2 (50 g) egg yolks, at room temperature
¼ cup (50 g) granulated sugar
½ teaspoon pure vanilla extract
3 tablespoons (27 g) all purpose gluten free flour blend
1 tablespoon (5 g) unsweetened Dutch-processed cocoa powder
⅛ teaspoon kosher salt
Confectioners’ sugar, for dusting (optional)
Instructions
Preheat your oven to 425°F. Grease very well the entire insides of 4 4-ounce.
Melt the chocolate and 4 tablespoons butter together in a double boiler or a.
In a large bowl, place the eggs, egg yolks, sugar and vanilla, and whisk to.
combine. The mixture will be very yellow in color and thin in consistency.
Whisk vigorously (this can be done more easily with a mixer) until the.
mixture is very pale yellow in color and thickened in consistency.
Drizzle the chocolate and butter mixture into the large bowl with the.
thickened egg mixture, whisking constantly until combined.
Add the flour, cocoa powder and salt, and whisk to combine well. The mixture.
Place the casserole dish with the filled ramekins on the bottom rack of the.
until the water reaches about halfway up the sides of the ramekins.
Close the oven and bake until the tops of the cakes are set and are just.
beginning to pull away from the sides of the ramekins, about 15 minutes.
If you used smaller ramekins, bake for a few minutes less; larger ramekins.
Remove the dish from the oven and lift the ramekins out of the casserole dish.
Place the ramekins on a wire rack to cool for about 10 minutes before turning.
each cake out onto a small plate, and dusting with confectioners’ sugar.
Notes
* Place the casserole dish with the filled ramekins on the bottom rack of the
preheated oven, and carefully fill the casserole dish with cool tap water
until the water reaches about halfway up the sides of the ramekins.
* Close the oven and bake until the tops of the cakes are set and are just
beginning to pull away from the sides of the ramekins, about 15 minutes.
* If you used smaller ramekins, bake for a few minutes less; larger ramekins
will take a few minutes more.
* Remove the dish from the oven and lift the ramekins out of the casserole dish
with tongs. The water bath will be boiling, so move carefully and
* Place the ramekins on a wire rack to cool for about 10 minutes before turning
each cake out onto a small plate, and dusting with confectioners’ sugar.
Prepare Ahead Instructions.
These are super easy to prepare ahead of time. Simply follow the recipe through
Step 6 above. Cover the casserole dish (or each of the ramekins individually)
tightly with plastic wrap and refrigerate until almost ready to serve.
Remove from the refrigerator, allow to come closer to room temperature, and
proceed with the remaining recipe instructions.
Originally published on the blog in February 2013.
Fat: 0.5g | Cholesterol: 210mg | Sodium: 121mg | Potassium: 317mg | Fiber: 5g |
Sugar: 21g | Vitamin A: 612IU | Calcium: 55mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an
Restaurant-style gluten free chocolate lava cakes. Rich chocolate cakes with a
molten center, for your Valentine—or any time!
gluten free chocolate lava cakes. Rich chocolate cakes with a molten center, for
your Valentine—or any time!