I mean, really, a volcano of chocolately goodness exploding from a moist chocolate cake. Pair it with vanilla ice cream and chocolate fudge sauce, and you can't stop the party in your mouth.
Lava cakes are all the rage these days. Have been for some time. Probably because they are so amazingly delicious, and they have a bit of a wow factor. I always thought they would be difficult to make. But much to my surprise, quite the contrary is true.
I found the original recipe at Everyday Occasions by Jenny Steffens Hobick. Her recipe isn't gluten free, so I had to play around with it a little. But after a couple tries, I got it just right. See for yourself how simple they truly are to make.
Makes 12 Lava Cakes
What You Will Need:
Muffin Tins
Whisk
Baking Sheets
Ingredients:
2 Tablespoons Butter
2 Tablespoons UnSweetened Cocoa
1 cup less 2 Tablespoons Butter
1 1/2 cup Chocolate Chips
1/2 cup Heavy Cream
5 Large Eggs
1 cup Sugar
1/3 cup Soy Flour
1/3 cup Potato Starch
1 teaspoon Xanthum Gum
Directions:
1. Use 2 tablespoons of butter and 2 tablespoons of cocoa to grease and dust the muffin tins. Set aside.
3. While chocolate mixture is cooling, place sugar, soy flour, potato starch, xanthum gum and eggs in a medium bowl.
4. When chocolate is cooled slightly, stir it in with the flour and other ingredients. Mix until incorporated.
5. Pour batter into prepared muffin tins. Refrigerate for at least one hour or up to 2 days.
6. Preheat oven to 450° F. Bake cakes for 10 minutes.
7. Cool cakes in pan for 5 minutes, then invert on cookie sheet.
8. Use a spatula to transfer cakes to serving dishes. Serve warm with vanilla ice cream and chocolate fudge sauce.
Your friends and family will be super impressed when you serve these at your next party or get-together. Just make sure that you make a few extra, because they will go fast and some will want seconds. I'd love to hear how it goes.
"If your dreams don't scare you, they're not big enough."
Sheryl
No comments:
Post a Comment