I told you I was in a baking mood! This is what I’ve been planning on making for a week, and it hit the spot! Chocolate melting cakes, delicious and now we don’t have to pay a small fortune for them!
I used a recipe by Paula Deen as a base, and simply adjusted the gluten free flours instead of regular flour. Despite my fear of the amount of Butter that Ms. Deen is known for, the cakes are fantastic! I didn’t have to use a mixer and just mixed them by hand, and it was super easy to do.
Just a warning – these are extremely sweet! The recipe makes 6 small cakes, and it’s hard to finish one! So, be prepared to make them and put the extras away for later. Enjoy!
Ingredients
Ingredients
- 6 oz unsweetened chocolate
- 2 oz semisweet chocolate chips
- 10 tablespoons (1 1/4 stick) butter
- 1/8 cup Tapioca Starch*
- 3/8 cup White Rice Flour*
- 1 1/2 cups confectioners’ sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
*To make the recipe gluten full use 1/2 cup all-purpose flour
Directions
- Preheat oven to 425 degrees F.
- Grease 6 large ramekins.
- Melt the chocolates and butter in the microwave, or in a double boiler.
- Add the flour and sugar to chocolate mixture.
- Stir in the eggs and yolks until smooth.
- Stir in the vanilla and orange liqueur.
- Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes.
To Serve: Loosen cakes with a knife and flip onto a plate. Enjoy by itself, with whipped topping or vanilla ice cream!
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