Gluten Free Molten Chocolate Cake With Raspberry Sauce Food

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE

Steps:

• For Cakes:
• To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
• Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
• In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
• Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
• Put 1 into the center of each ramekin and press down slightly to cover with the batter.
• (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
• For Raspberry Sauce and Garnish:
• Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES

Steps:

• Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
• Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
• Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
• Top each with sugared raspberries and serve immediately.

GLUTEN-FREE MOIST CHOCOLATE CAKE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
• Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
• Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

GLUTEN FREE MOLTEN CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside. For the Chocolate Cakes: Preheat the oven to 350 degrees. Butter and flour seven 8 ounce ramekins. Melt the butter and the chocolate together, either in a microwave, or in the top of a double boiler over simmering water. Place the sugar, flour, and eggs in a mixer, and beat until thick and fluffy. Pour the batter into the ramekins, filling them up about three-quarters of the way up. Bake until they puff up, and the tops begin to crack, 15 to 20 minutes. Run a knife around the edge of each ramekin and flip the ramekin upside-down on a plate to serve. Serve with Raspberry Sauce, and/or vanilla ice cream. For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside.

GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE

Steps:

• 4- 6 ounce ramekins or creme brulee dishes.
• Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
• When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
• You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
• Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
• To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
• You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

MOLTEN LAVA CAKES - GLUTEN FREE

Steps:

• Preheat over to 400.
• Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
• Melt the chocolate and butter.
• Whisk together the eggs, sugar and salt.
• Mix these all the above mentioned together.
• Add the flour, whisk till combined (do not over-whisk).
• Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
• Take out of oven and let sit for 10 more minutes.
• Enjoy!
• You can dust them with icing sugar and serve with icecream and your favorite berries.
• I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
• These microwave well the next day!