Gluten Free Lava Cake
Channel: GlutenFreeGuy
Date: 12/02/2021

Ingredients:
1 stick (1/2 cup) melted butter
6 oz (170g) melted chocolate
2 eggs
2 egg yolks
1/4 cup white granulated sugar
pinch of salt
2 Tbsp Frankie's all-purpose flour

Method: Preheat oven to 450F.  Butter and lightly flour four 6 ounce ramekins.  Tap out the excess flour.  Set the ramekins on a baking sheet.

Melt the chocolate either using a double boiler, over simmering water, or in a microwave safe bowl in 30 second bursts until melted.  Melt the butter with the chocolate.  In a medium bowl beat the eggs, egg yolks, sugar and salt until thickened and pale.

Whisk chocolate until smooth and then quickly fold it into the egg mixture along with the flour alternating between egg mixture and flour.  Spoon, or pour, the mixture into each ramekin evenly and then bake for 12 minutes or until the outside edges are firm and the centres are soft.  Let the cakes cool in the ramekins for 1 minutes and then cover each with an inverted plate and carefully turn each on over, let stand for 10-15 seconds and then un-mold.  Serve immediately.


This recipe can be made ahead of time and stored in the fridge for several hours.  If refrigerating allow the mixture to return to room temperature before baking.


Order Frankie's gluten-free Flour at www.glutenfreefrankies.com or via Amazon through these links: https://glutenfreefrankies.com/site/amazon