Ultimate Chocolate Lava Cake
My mother-in-law made this for a day-after-Thanksgiving dessert. DELICIOUS! Ultimate Chocolate Lava Cake is the perfect gluten-free dessert. Every "chocoholic" will be "in love" with you after taking just one bite!
Serves: 6
Ingredients
- 1 1/3 cups semi-sweet chocolate chips
- 5 tablespoons butter, plus additional butter for ramekins
- 3 eggs, separated
- 1/4 cup granulated sugar, divided
Directions
Preheat the oven to 375 degrees Fahrenheit. Generously butter six small ramekins (4 - 4 1/2 oz. size) or custard cups.
Over very low heat, in a medium-sized saucepan, melt together the chocolate and butter, stirring constantly. As soon as the butter melts, remove from heat. Whisk in the egg yolks and 2 tablespoons of the sugar.
Place the egg whites in a large mixing bowl and beat until foamy. Gradually beat in the remaining 2 tablespoons of sugar into the whites. Beat just until soft peaks form when the beaters are lifted.
Stir 1/3 of the chocolate-butter mixture into the whites. Gently fold in the remaining chocolate mixture until completely combined. Divide evenly between the ramekins. You can cover them with plastic wrap at this point and refrigerate for up to 24 hours before baking.
Place the ramekins on a baking sheet for easy removal from the hot oven. Bake for 10-12 minutes until puffy. The edges will look firm, and the center should look a little moist. (Bake for 14-16 minutes if refrigerated.) Cool for 3 minutes.
You can serve your gluten-free Ultimate Chocolate Lava Cakes right in the ramekins, or run a knife around the edges and invert the cakes onto dessert plates. Serve hot with vanilla whipped cream or ice cream.
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