Chocolate is a finer thing in our life. We don't have sweets too often in the house, so when I make this, it is a special treat. This recipe is our guilty pleasure time to time and especially for our in home date nights. I've altered the recipe a little to include my gluten free friends.
Molten Lava Cake with Raspberry Truffle
Yields: 4 individual cakes
2 ounces seedless raspberry jam (or blackberry)
5 egg yolks
3 ounces turbinado (or other sugar)
8 ounces semisweet chocolate chips
8 ounces butter
2 ounces Mochiko rice flour
Preheat oven to 375° F. Grease and flour (4) 6-8 ounce ramekins. In a double boiler, melt chocolate, butter and jam. Mix thoroughly. Allow to cool to room temperature. In the mean time whip the eggs, yolks and sugar together. Incorporate room temperature chocolate mixture to egg mixture and mix well. Gently stir in rice flour.
Pour cake batter into ramekins and bake on the middle rack of the oven for4-6 minutes. The center of the cake will be soft to the touch (this is the "lava"). Run a butter knife along the sides of the ramekin and turn it onto serving plate. Serve immediately.
Note: You can make this up to a day ahead of serving. Simply make the batter and store in an airtight container in the fridge. Bring to room temperature before baking. You can also dust with confectioners sugar before serving.
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