This is just an update to an older post. Seems we have more and more people looking for
GLUTEN FREE recipes.
MOLTEN LAVA CAKES
source: Paula Deen
Ingredients:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions:
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
GLUTEN FREE
source: 1,000 gluten free recipes
Ingredients:
9 ounces semi-sweet dark chocolate, chopped
1 teaspoon espresso powder (or very, very finely ground coffee)
¼ cup (½ stick) unsalted butter or buttery spread
1 teaspoon pure vanilla extract
¼ teaspoon salt
4 large eggs, at room temperature
¼ cup granulated sugar
2 tablespoons powdered sugar, for dusting
Directions:
Generously grease 6 small (4 ounce), oven-proof ramekins with butter and set aside. Or, if you have bottomless 3-inch diameter soufflé rings, line them with parchment paper and coat with cooking spray. Have a 13×9-inch baking sheet ready (lined with parchment paper if using soufflé rings).
In a medium glass bowl, combine chocolate, coffee (if using), butter, vanilla, and salt. Heat on High for 1 ½ to 2 minutes in a microwave oven or until mixture is melted. Stir to thoroughly combine. Set aside to cool slightly to room temperature.
In another medium bowl whip the eggs and sugar with the wire whisk of an electric mixer until very light and tripled in volume, about 5 minutes. Fold the egg mixture into the chocolate with a spatula. Divide mixture among the 6 ramekins or soufflé dishes and place on the baking sheet.
Bake 8 to 10 minutes in a preheated 375°F oven or until the tops look dry or set and are firm-looking. Don’t overbake or the insides will not be like “molten lava.” Wearing oven mitts to protect your hands, loosen edges of the cakes from the ramekin with a sharp knife, place a small dessert plate on top, and invert. If using soufflé rings, remove cakes from soufflé rings and peel away the parchment paper. Use a thin metal spatula to transfer the cake to a serving plate, top side up. Dust with powdered sugar and enjoy immediately, since they can deflate quickly (be careful not to burn your tongue). Makes 6.
CHEF'S NOTE:
Every oven is different, so baking times can vary. If you bake the cakes immediately after assembly, it could take anywhere from 8 to 12 minutes. Watch carefully and if you over-bake them the first time, adjust accordingly next time.
Some recipes for molten lava cakes suggest refrigerating the batter in the bowl overnight for a higher rise. If you refrigerate the batter (whether it’s in the ramekins or left in the mixing bowl; not a good idea for the soufflé rings), lengthen the baking time to 20 minutes or more. The tops should be set and look cooked and dry when ready. Again, overbaking destroys the molten lava effect.
My version is more like a soufflé (soft and gooey); if you want a stiffer cake texture like the photo, whisk 2 tablespoons of cornstarch into the sugar before adding to the eggs. But these cakes are delicious however you make them!
Let your imagine run wild with garnishes: chocolate-covered coffee beans, raspberry sauce (see photo), chocolate syrup, mint sprigs, or simply a dollop of whipped topping or your favorite ice cream. There isn’t that much sugar in the recipe, so use the garnishes for added sweetness if you wish.
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