Gluten free Molten Chocolate Cake!
August 3, 2009
This is a wonderful recipe of Molten Chocolate Cake which I always prepare on special occasions: a small cake with a tender brownie-like crust and hot melted chocolate inside. I replace the traditional flour used by a gluten free flour mix and it’s always truly delicious!
Ingredients
1 + 1/4 cup of butter;
3/4 cup of sugar;
3/4 cup of gluten free flour mix(one that does not have any kind of baking powder, as the cake is not supposed to raise);
250g dark chocolate;
5 whole eggs (yolks + whites);
5 egg yolks;
Preparation
- In a stainless steel bowl suspended over a saucepan of simmering water (bain marie), melt the butter and chocolate;
- Meanwhile, mix the other ingredients with a blender (10 egg yolks, 5 egg white, sugar, gf flour mix);
- Add the melted chocolate to the blender until obtaining a homogeneous batter;
- Fill buttered muffin molds with the batter;
- Bake in a preheated 400 oF (200 oC) oven for approximately 5-6 minutes
- Turn out of molds immediately onto the plate.
IMPORTANT: the secref of this recipe is in the correct baking time. This is basically an undercooked cake where the batter in the middle stays gooey (and truly wonderful). You need to keep an eye in the oven, as one minute makes the whole difference. So here is a tip: the correct moment to take it out of the oven is when you see a ‘darker’ circle in the center of the mold (and the edges are lighter). It may give you the impression that the batter is undercooked in the center, but this is the right moment to remove it. Serve still hot with vanilla ice cream.
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