Wednesday, March 16, 2011

Gluten-Free Lava Cakes

I wanted to try out the Better Batter Gluten-Free Flour on my Molten Lava Cakes Recipe that I have been making for years. The only thing I did was substitute their flour instead of using regular all purpose flour. We could not tell the difference. I am sold on this flour. I am so happy that I will not have to make a huge mess sifting my own anymore. Here is how to make the lava cakes.

4 squares Semi Sweet baking chocolate
½ cup butter
1 cup powdered sugar (sifted)
2 full eggs
2 egg yolks
6 TB Better Batter Gluten-Free Flour
Preheat oven to 425. Butter 4 custard cups and place on a baking sheets.

Microwave chocolate and ½ cup butter in large microwavable bowl for 3 minutes at 50% power. If you do full power it will burn the chocolate. Stir with wire whisk until chocolate is completely melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between custard cups.
Bake 12 minutes.

Make the Homemade whipped cream:

1 cup whipping cream
¼ cup powdered sugar
1 tsp REAL vanilla extract (no corn syrup added please)

Combine and whip till thick. Refridgerate until you use.

Serve lava cakes right out of the oven, and top with fresh whipped cream. Scrumptious!
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