Flourless Molten Chocolate Lava Cake (Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 6 oz Or dark chocolate, semisweet bittersweet
  • 6 tbsp Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 Sugar or cocoa powder and butter

• Frozen

  • 1 Ice cream to serve

Found on flippindelicious.com

Description

Ingredients

• 3 eggs, separated
• 6 Tablespoons butter
• 6 oz (approx 1 cup) semisweet, bittersweet, or dark chocolate
• 2 Tablespoons sugar
• ¼ cup sugar
• 1 Tablespoon vanilla extract
• additional sugar or cocoa powder and butter for the ramekins
• Ice cream to serve, NOT optional 🙂

Directions

• Preheat the oven to 400F.
• Lightly butter 4 ramekins and dust the inside with sugar or cocoa powder.
• Melt the butter and chocolate. (I used a microwave safe bowl, heating for 30 seconds, and then 15 second intervals until it was melted. You could also use a double boiler.) Set aside, and cool to room temperature before using.
• Whip the egg whites with an electric hand mixer until very foamy. Gradually sprinkle in 2 Tablespoons of sugar, and continue to beat until they reach soft/medium peaks. Set aside.
• Whip the egg yolks with ¼ cup of sugar until pale yellow. When you rub a little of the mixture between your fingers you shouldnt feel any sugar crystals. Add the vanilla extract.
• Gently fold the cooled chocolate into the egg yolks.
• Gently fold the whipped egg whites into the rest of the mixture, ⅓ at a time.
• Divide the batter evenly between the ramekins.
• Bake for 12-15 minutes. You want the edges to look set but the center of the cake should move if you jiggle the ramekin.
• THEY WILL NOT LOOK DONE and a toothpick will not come out clean. That is ok. You want the molten lava center, right?
• The cake will continue to set a little after you remove it from the oven. If you plan to unmold your cakes, I suggest erring on the side of cooking them longer, it will make it easier to unmold them.
• Prepare the batter, put it in the ramekins, and then cover them tightly with plastic wrap and refrigerate up to 24 hours.
• Remove the ramekins from the fridge AT LEAST an hour before you plan to bake them. (1-2 hours is ideal)
• Bake in a preheated oven for 15-18 minutes until they are done as described above.