Individual Gluten and Dairy Free Molten Chocolate Cakes
For a non-gluten-free (i.e. regular wheat flour) version click here.
- 4 tbsp margarine (or butter if not dairy-free)
- 1/3 cup sugar
- 2 large eggs
- 2 tsp vanilla
- ¼ cup finely ground almond meal
- 2 tsp. cornstarch
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips, melted gently
- icing sugar to dust
Preheat oven to 400°F. Lightly grease 6 small ramekins or line a muffin pan with 6 jumbo muffin liners.
Beat together the margarine and sugar. Add the eggs, one at a time, beating between each. Add vanilla.
Combine the almond meal, cornstarch, and salt. Stir into the egg mixture. Mix gently. Stir in the melted chocolate. Do not over mix.
Divide batter between muffin liners or ramekins– should make about 6 molten cakes.
Bake for 8 minutes. The tops should be just set – the centres should be runny – molten…. Set the timer. Take the plunge. Pull them from the oven even if you’re not completely sure.
Serve warm, dusted with icing sugar, and with fresh raspberries and whipped cream or suitable alternative -or just enjoy au naturel.