Wednesday, April 4, 2012

Gluten-Free Molten Lava Cakes

Happy anniversary mom and dad! Well, one day late. I made this for dessert last night to celebrate, because we wanted something chocolatey and delicious. It was perfect. My dad wanted something with berries, so we served it with raspberry ice cream. This cake is super rich, so it definitely needs something creamy and light to balance it.
The baking time for this recipe is just right. The center was liquidy and I felt like I was actually eating a chocolate volcano :) I made it gluten-free by substituting a gluten-free flour mix and adding a little xanthan gum. Recipes like this where there is very little flour to begin with are easy to adapt and always winners in our house.

Gluten-Free Molten Lava Cakes
(adapted from Paula Deen for Food Network)
8 (1-ounce) squares bittersweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups.
Melt the chocolate and butter in the microwave, or in a double boiler.
Add the flour, xanthan gum and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

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