Last week I cleaned out my freezer, which is something I don’t do nearly often enough. I never know what I’m going to unearth in there since things often get pushed to the back corners and buried underneath bags of frozen mixed vegetables.
This time I discovered a stash of leftover flour blends I put together AGES ago to make some recipes from my Gluten-Free Baking with the Culinary Institute of America cookbook. I had completely forgotten all about these, and knowing that they had been around for quite I while I figured I better try to use them up soon.
There was just enough Flour Blend #1 to make the Molten Chocolate Cake recipe on page 171, but I didn’t have any whole milk or heavy cream so I subbed full-fat coconut milk instead. I’m not sure how that affected the final outcome, but these didn’t “ooze rich, creamy chocolate from their core” as promised. Maybe I overbaked them.
Gluten-Free Molten Chocolate Cakes
1 cup plus 1 tablespoon semisweet chocolate chips
8 tablespoons/4 ounces/1 stick unsalted butter
1/2 cup coconut milk (subbed for 1/4 cup each of milk and heavy cream)
1/3 cup (3 ounces) sugar
2/3 cup (4.25 ounces) Flour Blend #1
1 3/4 cups (9.5 ounces) white rice flour
2 cups (7.25 ounces) potato starch (NOT potato flour)
1 1/2 cups (7.25 ounces) tapioca starch
Preheat oven to 400 degrees and coat insides of ramekins with nonstick cooking spray.
The instructions also say to then sprinkle the insides with sugar, but I didn’t do that since there’s already quite a bit of sugar in the recipe. Oh, and I don’t have ramekins, so I used a muffin tin to bake these. I got 12 cupcakes, but apparently the recipe only yields 6 when baked in ramekins.
Melt chocolate and butter together–I used the microwave, but you could also do this in a double boiler.
Heat coconut milk until hot (or bring milk and cream to a boil) and pour into the melted chocolate and butter. Stir until well mixed.
In mixer bowl, whisk eggs and sugar together until smooth.
Slowly add the chocolate mixture and keep mixing until everything is completely incorporated.
Add flour and mix well. The batter is really thin, and I noticed quite a few air bubbles in it. I’m assuming that’s supposed to happen.
Pour batter into ramekins/cupcake pan cavities and bake 8-10 minutes, or until tops are set and spring back when touched.
Unmold from pan and serve warm.
Adapted from Gluten-Free Baking with The Culinary Institute of America
Darla's Cake Blog http://www.cakedarla.com/
They were more sweet than rich and tasted slightly eggy, so I’m not sure about making this particular recipe again. I definitely don’t think they’re worth going to the hassle of mixing up more flour blend #1, but all in all I reckon they turned out okay. These cakes definitely taste best when warm, so this means any leftovers need a quick zap in the microwave before serving.
More gluten-free recipes I’ve featured from this book include focaccia, doughnuts, lean rolls, and shortbread. There’s also a pretty decent brownie recipe in there. I just haven’t featured it yet because the recipe for black bean brownies I got from my Whole Foods Recipe app is much healthier.
I also have a few more pictures of these cakes posted on Photobucket.