Gluten Free Chocolate Lava Cakes

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These rich, individual-sized cakes have a liqueur-flavored chocolate truffle center. Once in the oven, the truffle liquefies and becomes a decadent pool of hot chocolate 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.

Ingredients

Directions

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.



Makes 7 to 9 individual-sized cakes Print this Recipe

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