Gluten Free Slow Cooker Chocolate Lava Cake Food
GLUTEN-FREE CHOCOLATE CAKE IN THE CROCK POT
Do you love chocolate? This delicious chocolate lava cake is so good, and made in the slow cooker! Bonus, it's gluten-free!
Provided by Elise
Number Of Ingredients 11
Steps:
- Mix cake ingredients together and spread in bottom of a greased 6 or 8 quart crockpot.
- Combine pudding ingredients and pour over top.
- Set crockpot to high and bake for 2 1/2 - 3 hours. Don't worry, the pudding ends up under the cake by the time it's done baking.
- Serve warm - preferably with ice cream ????
- Enjoy!
SLOW-COOKER CHOCOLATE LAVA CAKE
You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 hours in your slow cooker so you can set it, and forget it until you're craving dessert.
Provided by Angie McGowan
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
- In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
- Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.
Nutrition Facts : Calories 670, Carbohydrate 83 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 58 g, TransFat 1/2 g
GLUTEN FREE CHOCOLATE MOLTEN LAVA CAKE
From the Gluten Free Club. I just had to share this fabulous dessert for those who can't have flours this is perfect! It is our new favorite! Chocolate lovers will swoon over this one! I have made this several times and its a big hit!
Provided by dfogel62
Categories Dessert
Time 10m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 7
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
These are super yummy! You can make them with regular flour if your not G/F! I personally like to bake mine so they are not as soft in the middle but it's a personal choice! I don't always include the 2nd egg yolk and they turn out fine. I love that this recipe makes 2 large or 3 medium cakes! These are my ultimate splurge!
Provided by GlutenFreeKitten
Categories Dessert
Time 15m
Yield 3 cakes, 2-3 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 475.8, Fat 30.9, SaturatedFat 18, Cholesterol 206.5, Sodium 225.4, Carbohydrate 51.2, Fiber 5, Sugar 33.7, Protein 9.3
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