So I was craving some chocolate post-dinner tonight and decided to give a Lava Cake a try. Not only did this end up being one of the best chocolate desserts I have ever had...but it's also gluten free!
8 small ramekins
Butter to grease ramekins
8 parchment circles to fit in the bottom of the ramekin
2 tbsp cocoa powder
1/2 tsp cup butter
10 oz semisweet chocolate (finely chopped)
1.5 cups sugar
3 tbsp arrowroot power
3 whole eggs @ room temp.
4 egg yolks @ room temp.
2 tsp vanilla (or any other flavouring you want)
1/4 cup icing sugar, sifted
Preheat over to 400F. Grease up and place a parchment paper circle in the bottom of each ramekins then dust with cocoa powder. In a double boiler (or I just used a saucepan over low heat and was very careful) melt chocolate and butter. In another bowl, mix together sugar and arrowroot powder. Pour chocolate and butter mix into sugar mixture and stir. In (yet another) bowl, whip together eggs and any flavourings you are using for about 5 minutes or until they are light and fluffy. Stir into chocolate mix. Pour 1/2 cup of batter into each ramekin and bake for 15 minutes or until the top is cracked.
Pull out of oven and let them sit for 3 minutes. Run a knife around the edge of each ramekin and tip over onto a plate. Dust with icing sugar, garnish with fruit or any other yumminess. Or do like I did...don't even both to tip it out and just eat it out of the ramekin.
Adapted from "Whitewater Cooks with Friends" by Shelley Adams...pretty much the best series of cookbooks on the planet. If you don't have one of her 3 cookbooks, do your belly a favour and go by one, stat.
8 small ramekins
Butter to grease ramekins
8 parchment circles to fit in the bottom of the ramekin
2 tbsp cocoa powder
1/2 tsp cup butter
10 oz semisweet chocolate (finely chopped)
1.5 cups sugar
3 tbsp arrowroot power
3 whole eggs @ room temp.
4 egg yolks @ room temp.
2 tsp vanilla (or any other flavouring you want)
1/4 cup icing sugar, sifted
Preheat over to 400F. Grease up and place a parchment paper circle in the bottom of each ramekins then dust with cocoa powder. In a double boiler (or I just used a saucepan over low heat and was very careful) melt chocolate and butter. In another bowl, mix together sugar and arrowroot powder. Pour chocolate and butter mix into sugar mixture and stir. In (yet another) bowl, whip together eggs and any flavourings you are using for about 5 minutes or until they are light and fluffy. Stir into chocolate mix. Pour 1/2 cup of batter into each ramekin and bake for 15 minutes or until the top is cracked.
Pull out of oven and let them sit for 3 minutes. Run a knife around the edge of each ramekin and tip over onto a plate. Dust with icing sugar, garnish with fruit or any other yumminess. Or do like I did...don't even both to tip it out and just eat it out of the ramekin.
Adapted from "Whitewater Cooks with Friends" by Shelley Adams...pretty much the best series of cookbooks on the planet. If you don't have one of her 3 cookbooks, do your belly a favour and go by one, stat.
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