You can see here why it is called "molten" and "lava" since a little batter spills out of the finished cake.
We don't typically do a lot
to celebrate Valentine's Day at my household. It can be a fun
holiday, if you are seeing someone; but it can be painful if you are
single, or a hassle if you're not, or both either way. I suppose it
just seems strange when a holiday insists that you must be romantic
in a certain way on a certain day, especially a holiday named for a
Roman martyr. Valentine's Day is nice excuse for chocolate and a date
night, though.
Which was part of the
inspiration for making a gluten-free chocolate lava cake. I keep
seeing glutenous chocolate recipes everywhere on the Internet because it is February. I used to
make this recipe a fair bit, because it is quick, easy, and
delicious, yet seems quite fancy. So I adapted it to be gluten-free.
It can also be made totally dairy-free if you use coconut
oil instead of butter. Both are delicious.
This is a pretty fantastic
dessert, and just in time for Valentine's Day, whether you celebrate
it or not!
Molten Chocolate Lava Cake,
Gluten Free
Adapted from Brandielle's recipe
Also, the Pioneer Woman made the original recipe with a bunch of step-by-step photos a few years ago, if you are so inclined.
Serves 2 (can easily double or triple)
4 ounces dark chocolate
¼ cup butter or coconut oil
(½ a stick)
½ cup powdered sugar
½ cup gf flour, such as
sorghum
2 eggs
1 tsp vanilla
Preheat oven to 425 F.
Melt the chocolate and
butter together by microwaving in a microwave-safe bowl in 20 second
increments. Stir between microwaving, until the contents of the bowl
are completely melted. Allow the mixture to cool for 3-5 minutes.
Add the sugar, flour, eggs,
and vanilla, and whisk until the mixture is smooth. Spoon the batter
into two well-greased ramekins. Bake for 13-14 minutes, or until soft
in the middle, but not liquid.
Remove the ramekins from the
oven, and let cool for a few minutes. Invert the ramekins onto a
plate. The cake should have a bit of gooey batter in the middle,
hence the “molten” and “lava” in the title. Eat and enjoy!
Stirring the melted chocolate and butter/coconut oil
Stirring in the flour, sugar, vanilla, and eggs. It is important to let the chocolate cool off a bit before adding in the eggs, so that they don't congeal or cook.
The batter prior to baking.
After baking.
Inverted.
Delicious chocolate middle! It is like having chocolate sauce on your cake, but without the extra work.
