Gluten Free Warm Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 6 |
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these are individual cakes... they look so good ... I just got this recipe in the mail.... it is Recipe by Rebecca Reilly Ingredients:
4 ounces bittersweet chocolate |
1 ounce unsweetened chocolate |
1 stick unsalted butter or dairy-free margarine |
2 whole eggs |
2 egg yolks |
1/4 cup sugar |
1 tablespoon coconut flour or nut flour of choice |
fresh raspberries, for garnish |
whipped cream or whipped non-dairy topping of choice, for garnish |
Directions:
1. Preheat oven to 475 degrees.
2. Lightly grease 6 individual muffin tins, brioche tins or soufflé cups. (Fill unused muffin cups halfway with water.)
3. Melt the two chocolates and butter together in over low heat. Cool until just warm to touch.
4. In a separate bowl, thoroughly beat whole eggs, yolks and sugar together until pale yellow and thick. Add chocolate mixture and beat to incorporate. Quickly fold in flour.
5. Spoon batter into prepared tins or soufflé cups. (At this point, the cakes can be refrigerated for several hours. Remove from refrigerator 30 minutes before ready to bake.)
6. Place filled tins on a cookie sheet in preheated oven and bake for 6 to 7 minutes. Cakes should be slightly gooey in the center. Over-cooking will result in a brownie.
7. Invert cakes onto individual dessert plates. Let sit for a minute before unmolding. Unmold and serve with a dollop of whipped nondairy topping and fresh raspberries.
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