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)
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.
3. Wish the chocolate and butter together until chocolate is completely melted.
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.
5. Spoon batter into four individual custard cups with an equal amount in each cup. Place them back on the baking sheet.
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.
7. Invert cake into a dessert plate and serve warm with a spoonful of cool whip and raspberries on top, if desired.