The perfect dessert for the whole family. I say you use it to taunt those people who like to complain that gluten free food is dry and tasteless. Just kidding. Kind of.
You may find these cakes served up on a plate in restaurants, but I find it easier to just bake and serve them in individual ramekins. Since they are supposed to have a soft center that essentially flows like lava when you break into them, it can be difficult to remove them from a mold without breaking them open a bit. Plus, it's more time consuming and complicated, and I'm all about simple. Baking and serving in ramekins means less mess to clean up, and less chance for anything to go wrong when serving guests!
The type of chocolate you use is up to you, whether milk or dark. I personally think a dark chocolate just seems richer, and gives the cake a darker hue. Semi-sweet baker's chocolate would work as well. I just buy regular gluten free bars of dark chocolate at the grocery store.
Individual Gluten Free Molten Chocolate Cakes
Makes 6 servings
150 grams gluten free chocolate
75 grams butter
100 grams white sugar
2 tbsp. gluten free all-purpose flour
6 squares chocolate (1 for each ramekin)
Preheat the oven to 240C or 450F
1- In a double boiler or in the microwave, melt the 150g of chocolate and the butter together.
2- In a large bowl, mix the eggs and sugar together until the mixture is thin and bubbles form. I prefer to use a stand mixer or a blender to make it easier rather than mix it by hand.
3- Add the melted chocolate and butter mixture and the gluten free flour to the egg and sugar mixture. Mix gently until completely combined.
3- Grease each ramekin with some butter or oil. You're not turning the cakes out, but it makes for easier clean up if the cakes don't stick to the sides. Fill the ramekins halfway with the batter, then place one chocolate square in each ramekin. Fill the ramekins the rest of the way with the remaining batter.
4- Place the ramekins on a baking sheet and cook in the center of the oven for 12-15 minutes. The top should be crusted and look like a regular cake when ready, and it shouldn't jiggle when moved. A toothpick inserted near the side should have some moistness on it, but not have raw batter. If in doubt, cook the full fifteen minutes.
5- Remove from the oven and let cool only about 5 minutes before serving while the cake is still warm. Enjoy!