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Molten Chocolate Lava Cake {gluten-free}

Valentine’s Day is less than a week away.

It’s one of my favorite holidays, because it incorporates three things that I love –  desserts, romance and the color pink. Top of the list, desserts.

I think that I’ve found the perfect way for anyone to celebrate. Four words.

Molten chocolate lava cake.

I got this recipe from Kraft and substituted in gluten-free flour. It was so easy. This was my first time making molten lava cake, and I must say that it was so simple. Anyone can do it. It only took about 30 minutes to make.

Ingredients (makes 4 cakes)

  • 1 package (4 ounces) of baker’s semi-sweet chocolate squares
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons gluten-free flour blend
  • 6 scoops cool whip (optional)
  • handful of raspberries (optional)

Steps

1.  Preheat the oven to 425 degrees. Butter four small custard cups and place them on a baking sheet. Set aside.

2.  Microwave the chocolate and butter in a large microwave safe bowl for one minute.

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3.  Wish the chocolate and butter together until chocolate is completely melted.

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4.  Stir in the following ingredients one at a time – powdered sugar, whole eggs, egg yolks, gluten-free flour. Mix batter well in between each ingredient. By the addition of the gluten-free flour, the batter will be thick. I switched over to stirring with a fork at that point.

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5.  Spoon batter into four individual custard cups with an equal amount in each cup. Place them back on the baking sheet.

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6.  Place baking sheet with cakes in the oven for 14 minutes. Let stand for one minute. Carefully slide a knife around the cakes’ edges to loosen.

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7.  Invert cake into a dessert plate and serve warm with a spoonful of cool whip and raspberries on top, if desired.

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