Gluten-Free Molten Chocolate Lava Cake
An extra ooey gooey, rich and decadent chocolate lava cake is all you could ever want and more. Easy to make with crispy, brownie-like edges and a chocolate river that explodes when you cut into it, it’s almost too pretty to eat. But when you find out its Gluten-Free, Grain-Free and Nut-Free you won’t be able to resist! Made with our premium cassava flour these Chocolate Lava Cakes are irresistible, so make at your own discretion. This dessert is best served straight from the oven with allllllll the fixings, so don’t be shy. Dig right in!
Ingredients
- 1/2 cup1/2 cup1/2 cup Granulated White Sugar
- 8 oz8 oz8 oz Semi-Sweet Chocolate Baking Bar, chopped
- 10 Tbsp10 Tbsp10 Tbsp Unsalted Butter
- 1/2 cup1/2 cup1/2 cup Cassava Flour
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 444 Eggs, large
- 444 Egg Yolk, large
- 1 tsp1 tsp1 tsp Vanilla Extract
- Powdered Sugar, for garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees Fahrenheit. Coat 6 (each 6 ounces or 170 gram) ramekins with cooking spray and coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
- Combine the chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 seconds bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Gently stir in the Otto’s Naturals - Cassava Flour and salt.
- In a medium bowl vigorously whisk the eggs, egg yolks, vanilla, and the ½ cup of granulated sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins.
- At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.
- Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
- Run a knife around the edges to loosen and invert onto dessert plates, if desired. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar.
Notes
You can bake the batter in 10 paper lined muffin tins for 10 minutes for smaller, more portable servings. You can also easily cut this recipe in half.
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About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 375 |
Fat: | 28 g |
Carbohydrates: | 35 g |
Protein: | 11 g |
Cholesterol: | 174 g |
Sodium: | 186 mg |
Fiber: | 2 g |
Sugars: | 23 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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