Tuesday, February 11, 2014

Gluten-Free Chocolate Caramel Lava Cake

I made these rich, decadent, and luscious lava cakes for an extra special dessert following our family Christmas dinner. You could definitely do this for any extra special event - maybe Valentine's Day?! You can make it gluten-free by simply using a gluten-free all-purpose flour.

Gluten-Free Chocolate Caramel Lava Cake
1 stick butter, plus melted butter for brushing ramekins or cupcake wells
1 tablespoon cocoa powder
1/4 cup plus 1 tablespoon gluten-free all-purpose flour
6 ounces dark chocolate, chopped
1/2 cup granulated sugar
3 eggs, at room temperature
Pinch of salt
4 heaping teaspoons of cold caramel sauce
sea salt for sprinkling
powdered sugar for sprinkling

Preheat your oven to 425 degrees. In a small bowl, mix together 1 tablespoon gluten-free flour and 1 tablespoon cocoa powder. Brush 6 ramekins or 6 wells of a cupcake pan with butter and dust each with the cocoa powder/flour mixture. Place the ramekins or cupcake pan on a sturdy baking sheet.

In a small saucepan, melt the chocolate and and butter over low heat, stirring occasionally. Allow the chocolate and butter mixture to cool slightly.

In a large bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow (about 3 minutes). Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour using the spatula.

Spoon about 3 tablespoons of the batter into each ramekin. Top with one heaping tablespoon of caramel and sprinkle with sea salt. Cover the caramel with the remaining batter evenly divided among the ramekins. Bake the cakes for 16 minutes. Remove from oven and allow to cool 5 to 8 minutes.

Run a knife around the edge of each cake and invert onto a serving plate. Sprinkle with powdered sugar. Serve with a side of whipped cream if desired.


adapted from Grace Parisi on

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