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
MOLTEN LAVA CAKES
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
- Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
- Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
MOLTEN LAVA CAKES
There are a few molten lava cake recipes out there, but in my (and my husband's) opinion, this one is the best. It is terribly easy and I often make these on a weeknight as a special treat for my family. I originally got the recipe from watching Paula Deen but made a bit of a change to suit our family's tastebuds.
Provided by DoubleAs Mom
Categories Dessert
Time 24m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla.
- Divide the batter evenly among the custard cups.
- Place in the oven and bake for 14 minutes.
- The edges should be firm but the center will be runny.
- Run a knife around the edges to loosen and invert onto dessert plates.
Nutrition Facts : Calories 435.1, Fat 28.8, SaturatedFat 16.8, Cholesterol 226.9, Sodium 211.3, Carbohydrate 41.3, Fiber 1.9, Sugar 29.7, Protein 6.9
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.
GLUTEN-FREE MINI LEMON LAVA CAKES
This light, lemony cake is filled with a liquid white chocolate center. A special technique helps both to lighten the rice flour and make it bond without gluten. Dad's a celiac, and this is one of his favorite cake recipes.
Provided by FutureVizions
Categories Dessert
Time 45m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
- In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
- Add remaining baking powder and mix well. Sift flour.
- In another bowl, mix butter, remaining milk and sugars until well blended.
- Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
- Whisk in flour mixture, and beat until smooth.
- Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
- Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
- Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
- Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
- Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
- Spread frosting over cakes, and garnish with half a lemon slice.
Nutrition Facts : Calories 426.1, Fat 7.9, SaturatedFat 4, Cholesterol 6.4, Sodium 237.5, Carbohydrate 85.8, Fiber 0.8, Sugar 70.5, Protein 4.6
More about "molten lava cakes gluten free food"
GLUTEN FREE MOLTEN CHOCOLATE LAVA CAKES - WHAT THE FORK
From whattheforkfoodblog.com
4.6/5 (172)Total Time 25 mins
- Preheat oven to 425 degrees. Spray 2 4-inch ramekins (that hold about 6-8 oz) with non-stick spray and lightly dust/coat with cocoa powder. Line the bottoms with parchment rounds if desired.
- Add the chocolate and butter to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well then heat at 50% power for 30 seconds then stir. Continue to heat at 50% power for 20 second intervals, stirring well each time, until the chocolate is melted. Set aside.
- Add the egg, egg yolk, granulated sugar, and salt to a medium bowl. Use a hand mixer to beat on high speed until light in color and slightly thickened and pale.
- While the mixer is running on medium, pour in 1/2 of the melted chocolate and mix to combine. Turn off the mixer and add the remaining chocolate. Beat until smooth.
GLUTEN FREE MOLTEN LAVA CAKES - JUST AS GOOD
From justasgoodglutenfree.com
Estimated Reading Time 5 mins
- Preheat oven to 425° F. Using a paper towel, lightly coat 4 (4-6oz.) ramekins with coconut oil (you can also lightly spray with cooking spray). Place the ramekins on a small baking pan and set aside.
- In a microwave bowl (I like to use my 2 cup Pyrex for this as everything will fit in it), combine coconut oil and chocolate and heat in 30 second intervals until chocolate and coconut are melted. This may take 1 - 1½ minutes.
- Add 2 whole eggs and 2 egg yolks, combing well. Add gluten free flour blend and guar gum (omit if your flour blend contains xanthan gum). Stir well until the batter is smooth.
GLUTEN FREE CHOCOLATE LAVA CAKE
From glutenfreeonashoestring.com
Ratings 64Category Cake, DessertCuisine AmericanEstimated Reading Time 4 mins
HEALTHY MOLTEN CHOCOLATE LAVA CAKE RECIPE (PALEO, …
From notenoughcinnamon.com
CHOCOLATE LAVA CAKE RECIPE (GLUTEN-FREE & PALEO) | FFF
From foodfaithfitness.com
GLUTEN-FREE LAVA CAKE - DAIRY-FREE AND VEGAN!
From glutenfreepalate.com
DAIRY-FREE GLUTEN-FREE MOLTEN CHOCOLATE LAVA CAKES
From canadianliving.com
EASY CHOCOLATE LAVA CAKE (PALEO, GLUTEN FREE)
From nomnompaleo.com
GLUTEN FREE LAVA CAKE (PALEO, DAIRY FREE) • ONE LOVELY …
From onelovelylife.com
GLUTEN-FREE MOLTEN LAVA CAKE RECIPE | POPSUGAR FITNESS
From popsugar.com
MOLTEN LAVA CAKE RECIPE (PALEO, HEALTHY, GLUTEN FREE)
From 40aprons.com
EPIC NINTENDO MARIO CAKE COULDN'T BE MORE REALISTIC
From delishably.com
CHOCOLATE MOLTEN LAVA CAKES – LUTONILOLA FOODS BLOG
From lutonilola.net
GLUTEN-FREE CHOCOLATE MOLTEN LAVA CAKE (AKA ROY’S CLASSIC …
From gffmag.com
CHOCOLATE MOLTEN LAVA CAKES {PALEO, GLUTEN FREE}
From paleorunningmomma.com
HEALTHY VEGAN GLUTEN-FREE CHOCOLATE MUG CAKE - VEGGIES DON'T …
From veggiesdontbite.com
MOLTEN CHOCOLATE CAKE WITH PEANUT BUTTER FILLING | JUST ABOUT FOODS
From justaboutfoods.com
LOW-FODMAP PUMPKIN PECAN MOLTEN LAVA CAKE; GLUTEN-FREE, …
From rachelpaulsfood.com
LOW-FODMAP MOLTEN CHOCOLATE LAVA CAKE; GLUTEN-FREE
From rachelpaulsfood.com
GLUTEN-FREE LAVA CAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FLOURLESS MOLTEN CHOCOLATE LAVA CAKE {GLUTEN FREE}
From flippindelicious.com
PANAGIAS PASTRY & BAKERY ON INSTAGRAM: "OUR NEW VEGAN صيامي …
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love