Description
Rich, gooey gluten free chocolate lava cakes with a warm berry center. This small batch dessert is perfect for special occasions.
Ingredients
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup semi sweet chocolate chips
- 3 tablespoons unsalted butter
- 3 tablespoons buckwheat flour
- 3 tablespoons fresh raspberries lightly mashed (for fruit center)
Instructions
- Preheat the oven to 350°F. Generously grease two 6 ounce ramekins.
- Whisk together the sugar, egg, egg yolk, vanilla extract, and salt in a medium bowl until smooth.
- Melt the chocolate chips and butter in a microwave safe bowl using 30 second intervals at half power. Stir between intervals until smooth.
- Pour the melted chocolate mixture into the egg mixture. Stir just until combined.
- Sprinkle the buckwheat flour over the batter. Gently fold in until no dry streaks remain. Do not overmix.
- Spoon slightly more than one quarter of the batter into each ramekin.
- Place half of the mashed raspberries in the center of each ramekin, keeping them concentrated in the middle.
- Divide the remaining batter evenly over the top, covering the fruit completely.
- Bake for 15 to 17 minutes until the tops are set but the centers remain soft.
- Remove from the oven and let rest for 15 minutes. Run a knife around the edges and invert onto plates. Serve warm.
Notes
- These cakes can be refrigerated for up to 2 days and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American