Gluten Free Chocolate Lava Cakes with Peppermint Whipped Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs and 2 egg yolks

• Condiments

  • 6 drops Peppermint oil

• Baking & Spices

  • 1 Cocoa powder
  • 6 oz Dark chocolate
  • 2 tbsp Pamela's gluten free flour blend
  • 1 Pink and white decorating sugars
  • 3 tbsp Powdered sugar
  • 1 Powdered sugar
  • 1 pinch Salt
  • 1/3 cup Sugar, organic
  • 1 Vanilla bean

• Dairy

  • 1 stick Grassfed unsalted butter
  • 1 cup Heavy cream

Found on thetomatotart.com

Description

Ingredients

• 1 stick (4oz) grassfed unsalted butter (plus more for greasing ramekins)
• 4 drops peppermint oil
• 6 oz dark chocolate, either chopped into small pieces or baking discs
• 2 eggs and 2 egg yolks
• ⅓ cup organic sugar
• pinch of salt
• 2 tablespoons Pamela’s Gluten Free Flour Blend (plus more for coating ramekins)
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 vanilla bean, scraped
• 2-4 drops peppermint oil
• Cocoa powder
• Powdered sugar
• Pink and white decorating sugars

Directions

• Preheat the oven to 450º and grease and flour four ramekins very thoroughly.
• In a small saucepan over low heat, melt butter then add chocolate and peppermint oil to the pan. Stir often to incorporate chocolate as it melts. Be patient and avoid the temptation to turn the heat up and remove from the heat as soon as everything is melted. Once everything is melted, taste and adjust peppermint oil as needed
• In a medium sized bowl, whisk together eggs, egg yolks, sugar and salt until the mix becomes light yellow, fluffy, and thick. Add in the chocolate in a slow steady stream, mixing as you pour. Finally sprinkle the flour on top and stir in until just incorporated.
• Place the ramekins on a baking sheet lined with a silicone mat (this helps prevent sliding). Bake for 11 minutes (until outside is set, but inside is still well) then remove from oven immediately. Leave the ramekins on the counter for 1-2 minutes then place a dessert plate over each ramekin and flip. Once the plate and ramekin are flipped, rest for 10 seconds then lift the ramekin. Voila! The cake should be unmolded and hold its shape. Serve dusted with cocoa powder, powdered sugar, and decorative sugar
• While cake is baking, pour cream into a glass bowl and place it in the freezer along with a whisk. Leave in the freezer for 10-15 minutes.
• Add powdered sugar, vanilla bean seeds, and peppermint oil and whisk until soft peaks form. Serve sprinkled with pink sugar for a candy cane effect.

Nutrition