Gluten-Free Lava Cake
Gluten-Free Lava Cake
A rich and chocolatey lava mud cake with a wonderfully soft and runny chocolate heart inside. An easy treat that tastes especially good with vanilla ice cream.
Servings
8-10
servingsIngredients
200 g butter
200 g dark gluten-free chocolate
4 eggs
2 dl cane sugar or white sugar
1 tsp vanilla sugar
2 dl Dark flour mixture
1 tsp baking powder
0,5 tl salt
Preparation
- Melt the butter and chocolate over low heat and let cool. Beat the eggs and sugar until fluffy.
- Mix the Dark Flour Mix, vanilla sugar, baking powder and salt together and add them to the egg-sugar mixture, carefully folding them in. Add the cooled chocolate butter.
- Line a 20-23 cm springform pan with baking paper and grease the edges. Pour about ¾ of the batter into the pan and place the remaining ¼ in the fridge to set.
- Bake at 200 degrees for 10-15 minutes (our oven 13 minutes). Let the cake cool. Add the rest of the dough on top of the slightly cooled cake and bake for another 5-8 minutes at 180 degrees with top heat/grill. The cake is ready when the surface looks cooked, but the dough is still very loose.
- Serve fresh from the oven as is or with vanilla ice cream. As the cake cools, the topping will also firm up due to the butter and chocolate.
