Yesterday I had the urge to bake, and because I mentioned lava cakes in the last blog post, my roommate, Cameron requested it. This recipe is lactose free and can be gluten free. I made this gooey, decadent dessert in about half-an-hour. Serving each cake with a big scoop of creamy, vanilla ice cream. (Obviously it won’t be lactose free anymore.) In these posts I usually try to be humble, but honestly it was delicious, try it!
Recipe is adapted from Michael Smith
8 ounces Semi-Sweet Chocolate
1/2 cup. Butter (softened)
2 tbsp. Cocoa Powder
1/4 cup. White Sugar
1 tbsp. Vanilla Extract
1 tbsp. Flour (Gluten Free or Wheat)
Butter for greasing
White sugar for sprinkling on ramekins
Ice cream, for serving
Serving: Makes 5-7 cakes
Preheat your oven to 400°F.
Melt the chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until they melt. Remove from heat and sift in the cocoa powder, stirring until smooth.
Meanwhile, beat the eggs, sugar, flour, and vanilla until they are thick and smooth. Pour in the melted chocolate and stir until smooth.
Grease each ramekin or muffin tin. Lightly sprinkle each with white sugar and shake to coat the inside, shaking out any excess. Evenly divide the cake batter among the ramekins.
Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked, and the insides are still a bit gooey. Bake for approximately 10-15 minutes.
Cool for a few minutes. Run a knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.
Seriously, if you don’t try any recipes from my blog, try this one! It’s easy, allergy friendly, and delicious.