Of course these are not to be confused with the Chocolate Molten Lava Cakes or the Flourless Molten Lava Cake Cookies. For all of you not yet ready to stock your pantry with those almond, barley, and brown rice flours (I'm still deciding if I am on that list), here is another flourless recipe for all you Gluten-Free bakers out there looking to cheat the system. I may have slightly over-cooked them as the inside didn't have that satisfying ooze of liquid chocolate, but they were still moist, dense, delicious and, most importantly, adorably mini-sized.
Recipe From: http://www.mayaskitchen.info/2013/05/09/lava-chocolate-cakes-from-chef-michael-smith-sweet-impressive-and-gluten-free/
Ingredients:
8oz semi sweet or dark baking chocolate (I used Bittersweet Ghirardelli)
½ Cup (2 sticks) Butter, softened
2 Tbsp Cocoa Powder
4 eggs
¼ Cup Sugar
1 Tbsp Vanilla Extract
Directions:
- Preheat oven to 400°F
- Melt butter and chocolate completely in a small saucepan over low-medium heat. Remove from heat and stir in the cocoa powder until smooth.
- Using an electric mixer, beat the eggs with sugar and vanilla extract until thick and smooth.
- Pour the chocolate mixture into the egg mixture and stir until smooth
- Divide the batter evenly between the muffin cups, filling each about ¾ full
- Bake for 8-10 minutes (I found 10 minutes was a bit too long). The cakes are ready when the tops have just started to crack, the edges are set and the the center still looks wet.
- Cool for a few minutes, and then use a knife to help you pop the cakes out of the muffin tin.
- Serve with a heaping scoop of vanilla ice cream.
These were so good, I made them again, this time with a little raspberry topping!
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