lava cakeI am not going to bore you with some incredibly long intro about how I made this recipe and blah blah blah… I am under no such impression that anyone reading this would be here for anything but the recipe. So I will tell you only that this is the first dessert item I ever made after being diagnosed as a Celiac, and although you really do need to follow it quite exactly in order to have the best results, it really is an easy recipe for beginners. Promise.

Ingredients:

9 ounces dark chocolate

1/4 cup butter (earth balance would actually work)

1 teaspoon vanilla

1/4 teaspoon salt

4 eggs at room temperature

1 1/2 tablespoons of sugar

Important Kitchen Items Required:

6 Ramekins (small, approx. 4 oz)– grease these generously

microwavable bowl

electric mixer

rubber spatula

Directions:

1. Chop the chocolate and put it in your microwavable bowl with the butter, vanilla & salt. Heat using 30 second intervals until completely melted and homogenized. Make sure you stir in betwixt microwaving cycles, or you will end up with some oddly textured chocolate bits.

2. In some other bowl, whip the eggs and sugar with the electric mixer for about five minutes. (It will about triple in volume.)

3. When the eggs are fluffy & the chocolate are room temperature, gently fold them together with a rubber spatula* & divide them between the 6 greased ramekins.

4. You can make this in advance & keep in the fridge OR bake immediately. Either way, bake them at 400 on a cookie sheet. If you bake them right away it should only take 8 to 10 minutes before the tops are set & slightly firm. If you decide to make them in advance for a dinner party or something & end up refrigerating them, it takes closer to 14 minutes.

This is not a regular cake, so make sure you don’t bake it like one! The tops of the cakes should be just barely firm, and the middles should very jiggly (that is just the lava goodness being all lava-like).

Let them set for a few minutes after you remove them from the oven, and then invert them on a plate.(You may need to first loosen the edges with a butter knife.) You can plate them with whipped cream and fruit for an extra fancy effect!

*I have personally found that using a rubber spatula keeps the egg fluff from breaking down during the folding process much better than a regular old spoon. I am not really much of a utensil snob & I usually keep it old school with a wooden spoon when I am baking, but this is one of those things that make you realize why all those fancy baking tools you get as house-warming presents are actually useful.

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About Sarah Saturday

I am a celiac living in the greater Los Angeles area. Finding gluten-free friendly eats can be rather problematic, but I have learned to adjust, and hope to continue learning new things to share. Living gluten-free is not always easy, but it can be incredibly delicious!

3 responses »

  1. Molly says:

    Yay! I was going to ask if you’d post the recipe, so I’m glad you did. 🙂

  2. Janet Rörschåch says:

    I am following you because the blog name alone is so great. If you get a chance stop by Proof I. Atwater and (hopefully) they’ll have their meringues out. Delicious!

    • I will definitely have to look into that! I have heard a lot of good things about Atwater Village, been meaning to make an trip that way to explore soon– this just gives me a really great excuse!

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