Easy Gluten-Free Molten Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 egg
  • 1 egg white
  • 3 oz. semisweet chocolate
  • 2 Tbsp. plus 2 tsp. sugar
  • 4 Tbsp. extra fine Almond Flour (I used Blue Diamond Extra-Fine Almond Flour)
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. butter, melted
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Chop the chocolate into small pieces.
  3. Place the butter and chopped chocolate in a microwave-safe mixing bowl. Microwave it for 30 seconds at 50% power. Stir. Repeat the heating and stirring until all of the chocolate is melted after you stir it. You do not want the chocolate mixture to get too hot---just warm enough for the chocolate to melt.
  4. Let the chocolate and butter mixture cool for 2-3 minutes to make sure it will not cook the eggs when you add them.
  5. Place the egg and egg yolk in a bowl and whisk them quickly to break up the egg yolks.
  6. Add the almond flour, cocoa, sugar, and chocolate mixture to the eggs. Whisk gently until just combined.
  7. Divide the chocolate batter between two individual baking cups (e.g., custard cups).
  8. Place the custard cups on a small baking sheet.
  9. Bake for about 17-18 minutes
  10. Test with toothpick. The center should still be wet, but the edges should be cake-like.
  11. Remove them from the oven and let them cool for 2-3 minutes.
Notes
If you bake the cakes too long or let them cool too long after removing them from the oven, the center will not be molten but will become more like fudge. Don't worry, they will still taste good! Because every oven is a little different, you may want to experiment with the baking time to get the center texture just like you like it. My husband loved these experiments!
Recipe by Pinot & Pie at https://pinotandpie.com/easy-gluten-free-molten-chocolate-cake/