1/4 cup butter
2 squares semi-sweet baking chocolate (1 ounce each) OR 2 ounces high quality semi-sweet chocolate chips like Guittard
1/2 cup powdered sugar plus more for dusting (if desired)
1 whole egg
1 egg yolk
3 tablespoons Mrs. Hewitt’s GF Quick
Makes 2 lava cakes.
- Preheat the oven to 420 degrees.
- Place butter and baking chocolate into a medium microwave safe bowl and microwave for 1 minute or until butter is melted.
- Stir until butter and chocolate are smooth and thoroughly combined.
- Add powdered sugar to the chocolate mixture and stir until smooth.
- Add egg and egg yolk, stir until combined.
- Add GFQuick, stir until just combined.
- Spray 2 custard cups/ramekins VERY well with non-stick spray. If you don’t spray well enough they won’t come out, so spray them well and then do it again to be on the safe side. If this makes you nervous, you can also just leave baked lava cakes in the ramekins, top them with powdered sugar and berries, and eat them directly from that.
- Place sprayed cups onto a baking sheet.
- Divide chocolate batter evenly between two custard cups/ramekins and bake for 12-13 minutes. The “lava” aspect of the cake is not fully baked batter. If you over bake them they’ll be cake with no lava. If you underbake them too much they will not hold together when you flip them. I judge when to pull them out by if they look set on top but wiggle a bit if I jiggle the pan.
- Remove from the oven and let cool for 2 minutes.
- Place the serving plate upside down on top of baked lava cakes, flip, and gently pull straight up on the cup wiggling gently if needed. You will not be able to move them once you’ve put them down.
- Dust with powdered sugar then serve with fresh berries. Vanilla ice cream is another option to serve with, and it’s delicious!