Best 2 Gluten Free Chocolate Molten Lava Cake Recipes
Indulge in the ultimate gluten-free dessert experience with our decadent Chocolate Molten Lava Cake. This irresistible treat combines a rich, velvety chocolate cake with a luscious, gooey chocolate center that oozes out upon every bite. Perfect for special occasions or simply satisfying your sweet tooth, this gluten-free delight is sure to impress.
Our carefully curated collection of recipes offers a variety of options to suit every taste and dietary preference. From the classic Chocolate Molten Lava Cake to creative variations like the Raspberry Swirl and Salted Caramel Lava Cakes, each recipe is meticulously crafted to deliver an explosion of flavor and texture.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating these delectable molten lava cakes. From preparing the cake batter to achieving the perfect molten center, we've got you covered.
So, gather your ingredients, preheat your oven, and embark on a delightful culinary journey as you follow our recipes to create these irresistible gluten-free Chocolate Molten Lava Cakes. Prepare to tantalize your taste buds and create memories that will last a lifetime. Happy baking!
GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE
From the Gluten Free Club. I just had to share this fabulous dessert for those who can't have flours this is perfect! It is our new favorite! Chocolate lovers will swoon over this one! I have made this several times and its a big hit!
Provided by dfogel62
Categories Dessert
Time 10m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 7
Steps:
- 4- 6 ounce ramekins or creme brulee dishes.
- Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
- When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
- You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
- Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
- To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
- You can use any 6 ounce oven ware containers to make these if you don't have ramkins.
GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE
Steps:
- 1. 4- 6 ounce ramekins or creme brulee dishes. 2. Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar. 3. When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray. 4. You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it. 5. Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny. 6. To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert. 7. You can use any 6 ounce oven ware containers to make these if you don't have ramkins.
Tips:
Tips for Making the Best Gluten-Free Chocolate Molten Lava Cake:
1. Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cake. Use a high-quality bittersweet or semisweet chocolate that has a cocoa content of at least 70%. 2. Don't overmix the batter: Overmixing the batter will result in a tough, dense cake. Mix the batter only until the ingredients are just combined. 3. Chill the batter before baking: Chilling the batter before baking helps to prevent the cakes from rising too much in the oven. This will help to create the perfect molten center. 4. Use a hot oven: The cakes should be baked in a hot oven (450°F) for a short period of time. This will help to create a crispy outer shell and a molten center. 5. Serve the cakes immediately: The cakes are best served immediately after they are baked. The molten center will start to solidify as the cakes cool.Conclusion:
Gluten-free chocolate molten lava cakes are a delicious and decadent dessert that can be enjoyed by people with and without gluten sensitivities. By following the tips above, you can make perfect gluten-free chocolate molten lava cakes that will impress your friends and family. These cakes are sure to be a hit at your next party or gathering.
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