Make this “show stopper” gluten and dairy free chocolate molten cake a day in advance and pop into the oven when you need it!
When we go out for special dinners, there are inevitably decadent desserts–full of gluten and dairy. I always pack some sort of cupcake or cookie or my son (who can’t eat gluten or dairy) so he’ll also have a “treat”. I always feel a little sorry for him because it’s just not the same…
I took a cooking class last week and got to work with a very talented pastry chef, Celeste Mendiola-Flores. At the class, we made a sinfully scrumptious chocolate cake–packed with butter and wheat. Celeste had once made a gluten free birthday cake for my son and so I asked her if she could convert the recipe to be gluten free. She graciously (and quickly!) came up with a gluten free version and by using a butter substitute, we have a gluten and dairy free chocolate molten cake recipe! (Recipe follows)
The most amazing thing about this recipe is that you can make the batter and prepare the cakes a day in advance and just pop them into the oven when you need them so they’ll be warm and gooey when you serve them.
I am so grateful for chef Celeste’s recipe. Now my son can enjoy a dessert that’s just as special as everyone else’s!
Gluten and Dairy Free Chocolate Molten Cake
* 10 ounces (approx. 1 cup) bittersweet chocolate–70% or higher cacao, chopped
* 1 1/2 cups butter substitute (I only use Earth Balance)
* 8 eggs
* 3/4 cup granulated sugar (plus 1/2 cup extra to dust baking cups)
* 1/2 teaspoon kosher or sea salt
* 1 teaspoon gluten free vanilla extract
1) Position rack in center of oven and preheat to 350 degrees.
2) Generously brush nine 10-12 ounce baking cups with melted Earth Balance and dust with granulated sugar–making sure entire inside surface covered. (small ramekins, ovenproof coffee mugs or small pyrex bowls work well)
3) Using double boiler method (on low simmer) slowly melt chocolate and Earth balance together–stirring constantly. Set aside to cool.
4) Using a stand or hand mixer, beat the eggs on low to combine and slowly add 3/4 cup sugar. Turn mixer speed to medium and beat for 6-8 minutes until mixture is thick and pale.
5) Pour the chocolate/Earth Balance mixture into the eggs and beat on medium speed until combined well. Whisk vigorously by hand to make sure eggs and chocolate are thoroughly combined. The mixture will be somewhat deflated, but still frothy.
6) Divide batter evenly among baking cups, filling them to at least 1 inch from the rim. Place on baking sheet. At this point, cups can be individually wrapped with plastic and stored in refrigerator for up to 1 day.
7) Bake 12-15 minutes, rotating pan halfway thru time to ensure even baking. (if refrigerated, may take 3 or 4 minutes longer) The key to making these cakes is to bake them so that they are set on the outside but still a little gooey in the middle. To test for doneness, press each cake (which should have risen to the top of the cup) all along the edge which should feel firm. The center, when poked should feel gooey–but the gooey part should not be more than the size of a quarter. Let set for 2 minutes.
8) Run a small knife around the inside edge of the baking cup to loosen. Use the very tip of the knife to nudge the bottom of the cake up. Place a small dessert plate upside down on the top cup and carefully invert onto a firm surface. Wiggle and then carefully pull the baking cup straight up from the cake and it should gently slide out. (It it doesn’t repeat running your knife along the edge and bottom)
9) If you like, dust with powdered sugar and serve with ice cream or sorbet.