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gluten free Warm Chocolate Cake Recipe

Ingredients

How to make it

  • Preheat oven to 475 degrees.
  • Lightly grease 6 individual muffin tins, brioche tins or soufflé cups. (Fill unused muffin cups halfway with water.)
  • Melt the two chocolates and butter together in over low heat. Cool until just warm to touch.
  • 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.
  • 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.)
  • 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.
  • 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.

Reviews & Comments 1

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    " It was excellent "
    maywest ate it and said...
    this is once again you making me so happy. this sounds great all of the taste and none of the allergy pain and suffering . you are the best. megan
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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