• Mirianna la Grasta

Gluten Free Chocolate Lava Cakes

A warm, delicious, mood-boosting treat, Chocolate Lava Cakes are the ultimate gluten-free cuddle.


This is my first gluten-free recipe ever. I came up with with it four years ago, after being diagnosed with Crohn's disease and a gluten intolerance.


I was ill, alone in the house, and sick of those pre-packaged gluten free goodies, which were either too crumbly or made out of 100 unknown ingredients. So I decided to get to work and find a recipe for a treat that would cheer me up from the first bite.


I landed on gluten-free Chocolate Lava Cakes, of course, because I tend to associate chocolate with happiness, and molten chocolate with love.


If you want a sprinkle of happiness and love in your life, then roll-up your sleeves! We're making Chocolate Lava Cakes.


Ingredients (6 lava cakes):


- 150 grams of your favourite dark chocolate (I use Lindt 70%)

- 2 medium eggs

- 1 egg yolk

- 80 grams of unsalted butter

- 10 grams of cocoa powder (I use Green & Black's Organic Cocoa Powder)

- 20 grams of gluten free flour (I use Doves Farm's Gluten Free Plain White Flour - white wheat flour can be used instead if you're making the gluten version)

- 90 grams of icing sugar

- Cupcake liners

- Non-stick cooking spray


The Making:



Start by melting the dark chocolate bar in a double boiler. Once the chocolate has molten, add the unsalted butter and mix until molten. Then turn off the flame and let the chocolate cream cool.


In a bowl, whisk two eggs and one yolk until stiff. Then add 90 grams of icing sugar and keep whisking.


Add your molten chocolate to the mix (make sure it's cooled down, otherwise it'll cook the eggs) and keep whisking.


Sift the gluten free flour and the cocoa powder, then add to the mix while whisking.


Keep whisking until your batter is smooth.


Spray 6 cupcake liners with a non-stick cooking spray or, alternatively, cover the liners with a thin layer of unsalted butter.


Pour the batter into the cupcake liners and let the cakes cook in the oven for 13 minutes at a temperature of 180 degrees (static mode).


Timing in this recipe is absolutely essential. Don't leave the cakes in the oven for more than 13 minutes, or the molten middle will no longer be molten once you take them out.


If this is your first time doing this recipe I'd advise you take out the cakes after 12 minutes instead: more chocolate lava is better than none, in my opinion.

Then you could adjust the cooking time to your taste on your second baking attempt - now you have an excuse to bake these lava cakes a second time!


Serve immediately! Flip the cake onto a dessert plate, remove the cupcake liner and cover it in icing sugar.


Serve with a tea spoon - on its own, or with some whipped cream on the side!


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