Preheat oven to 350ºF. Generously grease 9 individual ramekins or standard muffin cups with nonstick cooking spray or oil.
To make truffles: In a small, microwave-safe bowl, combine 1/4 cup chocolate, cream and liqueur. Microwave on high for one minute, stir and microwave again for another minute. Stir mixture until 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 1/3 cup chocolate and butter. Microwave 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 - this should remain liquid to stir into cake batter.
Next, in a large mixing bowl, beat eggs, egg yolk and sugar with an electric mixer on medium speed, increasing to high, for about 5 minutes. Mixture will become very thick, pale yellow and triple in volume. Fold in melted, cooled chocolate/butter mixture from refrigerator into the eggs. In a small bowl, whisk together rice flour, cornstarch, xanthan gum, and salt, and then fold into batter. Divide batter evenly into prepared ramekins or muffin cups,
Take the truffle mixture from the freezer and form 9 teaspoon-sized round truffles. Lightly press one truffle into center of each cup, making sure it is covered by batter.
Bake in a 350° F oven for 10 to 12 minutes, or the sides are set. Allow the cakes to stay in the muffin pan for 3 to 5 minutes. Loosen edges with a knife. If using ramekins, invert upside-down onto serving plate; if using muffin cups, baking sheet or serving platter over tops muffin pan. Quickly flip entire pan to invert, so the cakes drop upside-down.
Immediately serve warm Gluten Free Chocolate Lava Cakes, with whipped cream if desired.
Makes 9 individual-sized cakes
Print this Recipe