Gluten Free Molten Lava Cakes Recipe

by Carol Kicinski on July 6, 2016

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Want people to think you’re a rock star in the kitchen? If so, make these gluten free Molten Lava Cakes and you will certainly wow them!

How long you bake these delectable little babies depends on how gooey you want the centers to be. The cakes should be firm on the edges but still jiggly in the center. Whatever you do, resist the urge to over-bake the cakes; after all, lava cakes without the eruptions of warm, velvety chocolate are really just little chocolate cakes, albeit good little chocolate cakes.

The batter can be prepared ahead of time, poured into ramekins, and refrigerated until baking time. Take the ramekins out of the refrigerator and let stand at room temperature for 30 minutes prior to baking. In the very unlikely event you have leftovers, a few seconds in the microwave will restore the volcanic center.

Recipe Notes: You can make these dairy free using dairy free chips and dairy free buttery sticks. Since I never know who is corn free these days I use Wholesome! organic powdered sugar when I bake – their powdered sugar is made with tapioca starch instead or cornstarch. If you don’t have a microwave, place the chocolate and butter in a heat-proof bowl over a pan of barely simmering water, making sure that the bottom of the bowl doesn’t touch the hot water.

Gluten-Free-Moalten-Lava-Cake

Gluten Free Molten Lava Cakes Recipe

Ingredients

Gluten free non-stick cooking spray
1¼ cups semisweet chocolate chips
10 tablespoons unsalted butter
½ cup gluten free all-purpose flour blend
1 ½ cups Wholesome! organic powdered sugar
3 large eggs
3 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons strong coffee or coffee flavored liqueur – optional
Whipped cream, ice cream, berries, or more powdered sugar for garnish – optional

Directions

Preheat oven to 350 degrees. Spray 8 (4-ounce) ramekins or large muffin cups with cooking spray.

Place the chocolate chips and butter in a large microwave-safe bowl and microwave for about 3 minutes or until all the butter has liquefied and most of the chocolate is melted, stirring every 30 seconds. Stir until smooth and glossy. Let cool slightly.

Stir in the flour and powdered sugar. Add the eggs, egg yolks, vanilla, and coffee or coffee liqueur, if using, and whisk until smooth. Divide the batter among the prepared ramekins or muffin cups.

Bake for 9 – 12 minutes, or until the edges are firm but the center is still jiggly (almost runny, but not quite).

Remove the cakes from the oven, let cool for 1 minute, then run a knife around the edges of the ramekins or muffin cups to loosen the cakes. To unmold, invert the ramekins onto individual serving plates. If using a muffin pan, invert the pan onto a large flat surface (like a cutting board) and then gently lift the cakes with a thin flexible spatula and plate on individual serving plates. Serve immediately with whipped cream, ice cream, berries, or a dusting of powdered sugar, if desired.

Servings:

A gluten free recipe that makes 8 individual cakes.

Ready for dessert?

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Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

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Categories:    Dessert

{ 1 comment… read it below or add one }

Stefani @ Crafty Christian July 11, 2016 at 9:08 pm

Oh my goodness, these look incredible. I’m not supposed to eat sugar very often, so I try to make it worth it when I do. These are definitely on my list for the next time I get a dessert! :)

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