Tuesday, February 26, 2013

Lava Cakes


Yesterday was a fabulous day! Even though it was Monday, I was able to hit the day hard with all I had. I cleaned my loft from top to bottom. A really deep clean, which always feels good. I also was able to go up and down our stairs ... 10 flights. I am trying to get more exercise in, so instead of the gym, I hit the stairs. I also did some writing and posts for a few publications. Then I took a 30 minute power nap, which hasn't happened to me since my kids were babies. Then a girlfriend and I went for a 2 hour walk from our loft to the waterfront and all along seaport village. It was beautiful! Lovely living in a beautiful city where in Winter, you can walk in a sun dress along the bay. Then when my hubby came home, he announced he wanted to go walking. I laughed and then said: "Okay, why not!" When we calculated it out, I walked almost 6 miles yesterday! Life is good! 

Since I was really good about exercise, I allowed myself my favorite treat. My lava cakes. I have been making these long before my daughters Celiac diagnosis. So easy to make and yet something is so decadent about them. The ooey gooey inside calls to me. I am known for these back home in Oregon. Here is the famous recipe! Enjoy!

Gluten-Free Lava Cakes

4 squares unsweetened bakers chocolate
½ cup butter
1 1/4 cup powdered sugar (sifted)
2 full eggs
2 egg yolks
4 TB Corn Starch

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 a wire whisk until chocolate is completely melted.


Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in corn starch. Divide batter between 4 custard cups.
Bake 12 minutes. Serve warm topped with whipped cream.

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