Molten Lava Cakes Gluten Free Recipes

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MOLTEN LAVA CAKES



Molten Lava Cakes image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 8 cakes

Number Of Ingredients 11

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
  • Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
  • Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

MOLTEN LAVA CAKES - GLUTEN FREE



Molten Lava Cakes - Gluten Free image

These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!

Provided by GlutenFreeKitten

Categories     Dessert

Time 15m

Yield 3 cakes, 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/3 cup sugar
2 ounces dark chocolate
1 large egg
1 egg yolk
1 pinch salt
3 tablespoons flour (I use rice)
butter, for coating ramekins
sugar, for coating ramekins

Steps:

  • Preheat over to 400.
  • Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
  • Melt the chocolate and butter.
  • Whisk together the eggs, sugar and salt.
  • Mix these all the above mentioned together.
  • Add the flour, whisk till combined (do not over-whisk).
  • Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
  • Take out of oven and let sit for 10 more minutes.
  • Enjoy!
  • You can dust them with icing sugar and serve with icecream and your favorite berries.
  • I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
  • These microwave well the next day!

Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE



Gluten Free Chocolate Molten Lava Cake image

From the Gluten Free Club. I just had to share this fabulous dessert for those who can't have flours this is perfect! It is our new favorite! Chocolate lovers will swoon over this one! I have made this several times and its a big hit!

Provided by dfogel62

Categories     Dessert

Time 10m

Yield 4 ramekins, 4 serving(s)

Number Of Ingredients 7

8 ounces semisweet chocolate (1 1/2 cups chocolate chips)
1/4 lb butter (1 stick)
4 eggs
4 tablespoons brown sugar
2 teaspoons vanilla
1 tablespoon cocoa powder
1/8 teaspoon salt

Steps:

  • 4- 6 ounce ramekins or creme brulee dishes.
  • Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
  • When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
  • You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
  • Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
  • To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
  • You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES



Gluten-Free Molten Chocolate Cupcakes image

Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 6

1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
Powdered sugar, if desired
Raspberries or sliced strawberries, if desired

Steps:

  • In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
  • Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
  • Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
  • To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 16 g, TransFat 0 g

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