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Dessert in fifteen minutes? Yes please! This is a great recipe that uses minimal ingredients, great for entertaining those with allergies and is great when you need something to hit that sweet spot! Doesn’t get much better than this huh!? Well it does actually, if you cook these for only eight to ten minutes you’ll have yourself a delicious gluten free molten lava cake!
These have quickly become one of my new favourite dessert. They are so delicious and much better for me than a traditional chocolate mudcake. I love this served warm with fresh berries.
This recipe comes from The Desserts Issue of The 4 Blades Magazine, a monthly digital magazine for all Thermo Mixers that is available on Apple iTunes and Google Play. Looking for some new and exciting TMX desserts to wow your friends on that special occasion? The Desserts Issue of The 4 Blades Magazine is packed full of recipes to suit all tastes and dietary requirements. We have everything from cheesecakes to pastries, delicious cakes and tarts, desserts for all seasons and desserts for those times you want something 5 minutes ago. There is something here for everyone.
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Gluten Free Mini Mud Cakes
- Total Time: 15
Description
Dessert in 15 minutes? Yes please!!! This is a great recipe for those with Gluten intolerance’s.
Ingredients
- 90g 70% dark chocolate
- 110g cubed butter
- 70g honey, maple syrup or rice malt syrup, or to taste
- 2 eggs
- 1 Tbsp coconut flour
Instructions
- Preheat oven to 180C. Grease 4 dariole or similar moulds with a little butter or coconut oil.
- Place dark chocolate and cubed butter into bowl.
- Program 5 minutes / 60C / Speed 2.
- Add honey, eggs and coconut flour to bowl.
- Combine Speed 3 / 30 seconds. Allow to sit for a minute or two to thicken slightly.
- Place moulds onto a baking tray and pour mud cake mixture into moulds evenly.
- Bake for 10-12 minutes until cooked through. Allow to cool slightly then carefully remove from mould. If you cook these for only eight to ten minutes you’ll have yourself a delicious gluten free molten lava cake!
- Serve upside down with whipped cream or coconut cream and berries.
Notes
But I don’t have a TMX
- 1. Preheat oven to 180C. Grease 4 dariole or similar moulds with a little butter or coconut oil.
- 2. Place dark chocolate and cubed butter into a microwave safe bowl.
- 3. Melt on medium heat for 1 minutes or until melted. Stir well to ensure it is melted and smooth.
- 4. Add honey, eggs and coconut flour to bowl. Mix well. Allow to sit for a minute or two to thicken up slightly.
- 5. Place moulds onto a baking tray and pour mud cake mixture into moulds evenly.
- 6. Bake for 10-12 minutes until cooked through. Allow to cool slightly then carefully remove from mould. If you cook these for only eight to ten minutes you’ll have yourself a delicious gluten free molten lava cake!
- 7. Serve upside down with whipped cream or coconut cream and berries.
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- Prep Time: 3
- Cook Time: 12
Nutrition
- Serving Size: 4
