Gluten Free Molten Lava Cakes
Cake on the outside, gooey molten chocolate lava flowing from the middle. Gluten and dairy free!
Servings: 4 servings
Special Equipment
- 4 ramekins (4 oz to 6 oz capacity)
Special Equipment:
- 4 ramekins (4 oz to 6 oz capacity)
Equipment
- 4 ramekins (4 oz to 6 oz capacity)
Ingredients
- ½ cup melted coconut oil
- 4 oz. semi-sweet chocolate
- 1 cup powdered sugar
- 2 egg yolks
- 2 whole eggs
- 6 Tbs gluten free flour blend (56.25 grams)
- ¼ teaspoon guar or xanthan gum (omit if in blend)
Optional toppings:
- powdered sugar for dusting
- whipped cream
- berries such as raspberries, strawberries, blackberries or blueberries
Instructions
- Preheat oven to 425° F. Using a paper towel, lightly coat 4 (4-6oz.) ramekins with coconut oil (you can also lightly spray with cooking spray). Place the ramekins on a small baking pan and set aside.
- In a microwave bowl (I like to use my 2 cup Pyrex for this as everything will fit in it), combine coconut oil and chocolate and heat in 30 second intervals until chocolate and coconut are melted. This may take 1 - 1½ minutes.
- Using a small whisk or spoon, add powdered sugar and mix until the clumps are gone.
- Add 2 whole eggs and 2 egg yolks, combing well. Add gluten free flour blend and guar gum (omit if your flour blend contains xanthan gum). Stir well until the batter is smooth.
- Evenly distribute the batter between the 4 ramekins. There should be about ½ cup of batter per ramekin.
- Bake for 13 minutes. The cakes will come out firm around the edges and slightly wobbly in the center. Remove from oven and allow to sit for 2-3 minutes.
- Gently slide a knife around the edge of each cake to help release the cake from the ramekin. Carefully turn the molten cake onto a plate.
- Serve warm as is, or with a dusting of powdered sugar on top. Berries and whipped cream would work well too.