Gluten Free Molten Chocolate Cake

Gluten Free Molten Chocolate Cake

This is an absolutely scrumptious gluten free molten chocolate cake recipe, I make it often because it only takes 15 minutes to prepare plus the baking time. It’s quite easy and quick to make this heavenly molten chocolate cake if suddenly after dinner you feel like having dessert. Plus if also you are a fan of hot and cold desserts serve this gluten free molten chocolate cake with a scoop of ice cream.  Most of the times I serve it with vanilla Ice cream, if I have more time I make a frozen white chocolate ganache and serve with fresh berries and it’s just perfect.

Once you bake the cakes serve immediately, the middle is meant to be molten, leaving them aside while hot will continue the cooking process and they might solidify. However, if you want to use this recipe as a make-ahead dessert, fill up the moulds with the cake batter and place in the fridge until you need to bake them. Be aware that the cooking times depend on many factors like the size of the moulds, oven temperature etc. If you want to make sure to get the perfect texture the first time you make this recipe, you can bake initially just one and work any changes.

 

AuthorAndreia Machado

Yields3 Servings

 150 g Dark chocolate 70% cocoa
 30 g Sugar
 5 g Rum
 2 Eggs
 40 g Rice Flour
 150 ml Fresh cream
 Cocoa powder and butter to grease molds
 Icing sugar to garnish

1

Preheat the oven to 200ºC/180ºC fan/ 400ºF/Gas 5.

2

Grease the sides and base of the moulds and sprinkle them with cocoa powder, then tap to remove any excess.

3

Divide the chocolate into chunks and melt it over a heatproof bowl set over a pan with simmering water.

4

Once the chocolate is melted mix in the cream, sugar, eggs, rum and the rice flour, Whisk well and then blend to get a homogeneous cake batter.

5

Pour into the moulds and bake for around 5 to 6 minutes.

Ingredients

 150 g Dark chocolate 70% cocoa
 30 g Sugar
 5 g Rum
 2 Eggs
 40 g Rice Flour
 150 ml Fresh cream
 Cocoa powder and butter to grease molds
 Icing sugar to garnish

Directions

1

Preheat the oven to 200ºC/180ºC fan/ 400ºF/Gas 5.

2

Grease the sides and base of the moulds and sprinkle them with cocoa powder, then tap to remove any excess.

3

Divide the chocolate into chunks and melt it over a heatproof bowl set over a pan with simmering water.

4

Once the chocolate is melted mix in the cream, sugar, eggs, rum and the rice flour, Whisk well and then blend to get a homogeneous cake batter.

5

Pour into the moulds and bake for around 5 to 6 minutes.

Gluten Free Molten Chocolate Cake


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