Hale’s Kitchen: Hunter’s Valentine Lava Cakes
Posted on February 12, 2011 by Glutenfreeda
This month, Glutenfreeda’s budding young chef Hunter Hale shows us how to make Chocolate Lava Cakes, just in time for Valentine’s Day! Perfect single-serving desserts, these decadent cakes come together as easy as pie and are a great way to impress and pamper that special someone this weekend!
Chocolate Lava Cake
2 oz. semi-sweet gf chocolate, chopped
1/4 cup whipping cream
Unsalted butter or gf non-stick cooking spray for ramekins
4 oz. semi-sweet chocolate, chopped
8 Tablespoons unsalted butter
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup gluten free flour mix (we love Jules All-Purpose Blend)
Fresh strawberries for garnish
Add chocolate and whipping cream to the top of a double boiler over simmering water. Stir until all is melted and blended. Remove from heat and place in refrigerator for at least 2 hours to chill. When chilled, scoop chocolate mixture with a rubber spatula and form into 6- 1″ balls.
Place balls in a small bowl and keep in refrigerator until ready to use.
Preheat oven to 400 degrees F. Butter or spray 6 ramekins with gf non-stick cooking spray.
Add 4 oz. chopped chocolate and butter to the top of a double boiler over simmering water. Stir until melted and blended; remove from heat. Add eggs, egg yolks, sugar and vanilla to a medium bowl and beat on high speed for about 5 minutes, until pale and thick. Fold melted chocolate and flour into egg mixture until all is blended.
Spoon batter into ramekins. Place 1 chocolate ball in the middle of each ramekin. Gently press ball to bottom of ramekins. Bake for 15 minutes; remove from oven and let sit for 5 minutes. Run a small knife along the edge of the ramekins and invert onto serving plates. Top each lava cake with sliced strawberries. Serve immediately.
**For an even easier option, use store-bought gluten-free chocolate truffles in the flavor of your choosing and simply press into the batter as you would our chocolate centers!
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