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Gluten Free Chocolate Lava Cakes

There’s something really appealing about hot lava in the middle of January.  In fact, anything hot is welcome during this extremely cold month, especially a dessert that’s filled with molten chocolate.  Now we’re talking.  These Gluten Free Chocolate Lava Cakes are rich, deeply chocolate, individual-sized cakes that have a liqueur-flavored chocolate truffle center.  Once in the oven, the truffle liquefies and becomes a decadent pool of hot chocolate (lava) just waiting to overflow onto your plate.  Top each delicious cake with a dollop of freshly whipped cream and you’re in for a real gluten free treat.   And guess what?  These Gluten Free Chocolate Lava Cakes only take about 20 minutes to make – start to finish.  Feeling a little frozen from the winter weather?  Let’s warm up with some Gluten Free Chocolate Lava Cakes

The first thing you need to do is make the chocolate truffle centers.  So, put ¼ cup of chocolate, cream and whatever flavor liqueur you choose into a small microwave-safe bowl.  I used Chambord (a raspberry/blackberry flavored liqueur), but rum, Irish cream, Grand Marnier or any other flavored liqueur will work just as well.  You can also leave the liqueur out by substituting it with prepared coffee, freshly squeezed orange juice or a little extra cream for an alcohol-free version. 

Microwave the chocolate, cream and liqueur for a minute on high, stir and then microwave again for another minute.  Stir the mixture until it’s smooth and glossy, microwaving again if necessary.   Then put the dish, uncovered, into the freezer so the chocolate can harden, about 10 minutes.

 

 

Next, put the 1/3 cup chocolate and butter in a medium-sized microwave-safe bowl.  Microwave the chocolate and butter on High for about 2 minutes or until they’re melted.  Stir together until the chocolate is smooth and glossy, microwaving again if necessary.   Put the bowl in the refrigerator, uncovered, to cool for about 10 minutes.  


 
Now we’ve come to the stars of this gluten free show - Hodgson Mill Xanthan Gum, Hodgson Mill Brown Rice Flour and Hodgson Mill Corn Starch.  These Gluten Free Chocolate Lava Cakes wouldn’t be the same without them.  The xanthan gum and corn starch give the cakes structure as well as making them moist and tender and the brown rice flour binds everything together, filling in for wheat-based flour.   Hodgson Mill Brown Rice Flour also contains all of the natural fiber, vitamins and nutrients of the whole rice grain, so it makes this dessert a little healthier. 


 
In a small mixing bowl, whisk together the xanthan gum, flour, cornstarch and salt.  Set aside.  


 
Next, put the eggs, egg yolk and sugar into a large mixing bowl and beat on medium speed, increasing to high.  Beat the eggs and sugar until very thick, pale yellow and triple in volume, about five minutes.  


 
These are my eggs after five minutes.  See the difference?  You’ll know the eggs are thick enough if you briefly see the bottom of the bowl (track marks left by the beaters) as you’re mixing.


 
Fold the cooled chocolate/butter mixture (from the refrigerator) into the eggs.  


 
Then gently fold in the flour mixture.  


 
Divide the batter into 9 muffin pan cups, individual custard cups or ramekins that have been generously sprayed with non-stick cooking spray.  Take the chocolate/liqueur mixture from the freezer and scoop out 9 teaspoon-sized truffles.  Lightly press one truffle into the center of each batter-filled cup.

Bake the cakes in a 350°F oven for 10 to 12 minutes, or until the sides are set.  The middle of the cakes will look slightly undercooked and some of the chocolate truffle may peek out, but not to worry – they’re perfect this way.  

Allow the cakes to stay in the muffin pan for 3 to 5 minutes. Then place a flat baking sheet or serving platter over the muffin pan and quickly flip so the cakes drop onto the baking sheet or platter upside-down.   Immediately serve the Gluten Free Chocolate Lava Cakes (upside-down like little volcanoes) with a dollop of freshly whipped cream on top, if desired.  

Just look at the hot, chocolate lava flowing out of this cake!  One tiny poke with a fork and the molten, liqueur-flavored truffle middle is released, ready to be sopped up and eaten with the delicious cake shell and some cooling whipped cream.  Yum!  These Gluten Free Chocolate Lava Cakes are impressive enough to serve for a special occasion, but can easily be put together for an everyday treat.  My family thoroughly enjoyed these decadent cakes and didn’t even guess that they were gluten free.  Don’t wait another minute!  Make these Gluten Free Chocolate Lava Cakes tonight.  They’re sure to warm you up and satisfy your sweet tooth at the same time.  Enjoy!



Gluten Free Chocolate Lava Cakes

Ingredients

  • 1/4 cup high-quality bittersweet chocolate, chopped
  • 2 Tbsp. heavy cream
  • 1 Tbsp. flavored liqueur, such as Chambord
  • 1/3 cup high-quality bittersweet chocolate, chopped
  • 5 Tbsp. unsalted butter, sliced
  • 1/2 tsp. Hodgson Mill Xanthan Gum
  • 3 Tbsp. Hodgson Mill Brown Rice Flour
  • 2 Tbsp. Hodgson Mill Cornstarch
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • sweetened whipped cream for serving

Instructions

In a small, microwave-safe bowl, combine ¼ cup chocolate, cream and liqueur. Microwave on high for one minute, stir and microwave again for another minute.  Stir the mixture until it’s smooth and glossy, microwaving again if necessary.   Put the dish, uncovered, into the freezer to harden, about 10 minutes.

In a medium-sized microwave-safe bowl combine the 1/3 cup chocolate and butter.  Microwave the chocolate and butter on high for 2 minutes or until melted.  Stir chocolate and butter together until   smooth and glossy, microwaving again if necessary.   Put bowl in the refrigerator, uncovered, to cool for 10 minutes. 

In a small mixing bowl, whisk together xanthan gum, flour, cornstarch and salt.  Set aside. 

Next, put the eggs, egg yolk and sugar into a large mixing bowl and beat on medium speed, increasing to high.  Beat the eggs and sugar until very thick, pale yellow and triple in volume, about 5 minutes.  Fold the cooled chocolate/butter mixture into the eggs and then fold in the flour mixture.  Divide the batter into 9 muffin pan cups, individual custard cups or ramekins that have been generously sprayed with non-stick cooking spray.  Take the chocolate liqueur mixture from the freezer and scoop out 9 teaspoon-sized truffles.  Lightly press one truffle into the center of each batter-filled cup.

Bake the cakes in a 350° F oven for 10 to 12 minutes, or until the sides are set.  Allow the cakes to stay in the muffin pan for 3 to 5 minutes. Then place a flat baking sheet or serving platter over the muffin pan and quickly flip so the cakes drop onto the baking sheet or platter upside-down.   Immediately serve the Gluten Free Chocolate Lava Cakes, upside-down, with a dollop of freshly whipped cream on top, if desired. 

Notes

Hodgson Mill Brown Rice Flour and Hodgson Mill Corn Starch are naturally gluten free products; however they’re currently processed on shared machinery and may be exposed to gluten.  If you have severe gluten allergies, please substitute certified gluten free rice flour and certified gluten free cornstarch for the Hodgson Mill brand.  Hodgson Mill Xanthan Gum is certified gluten free.

Servings

Makes 7 to 9 individual-sized cakes

Adapted from Gluten-free Holiday Baking, by Ellen Brown

You can find Gluten Free Chocolate Lava Cakes and other recipes from Hodgson Mill by visiting the Recipes page.



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Author: Holly






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