Sunday, May 8, 2011

Chocolate Lava Cake

When Sarah Elizabeth danced with River City Youth Ballet, the company took a trip to New York City. I got to meet Hugh Jackman who starred in The Boy From Oz. We went to see the Statue of Liberty but it was way too cold to ride the boat over. Sarah Elizabeth and her BFF Gwen were to have a workshop with the ABC but because of construction on the subway we got sooooooo lost. 
Sarah Elizabeth missed the class BUT we found Little Italy. We had the best time going in and out of the shops; the air was heavy with spices, breads, and the grit of the city. It was one of the most amazing smells I have ever experienced! Anyhoo, we eventually we were starving from the glorious aroma. Being new in town we had no clue where to go. As we wondered we saw a sign for cannoli and lava cake. We were intrigued.
We stepped into this little hole in the wall and we were completely consumed by the most delicious aromas. We knew this was the place. I had Alfredo while Sarah Elizabeth shared a pizza with friends. The girls decided that wanted to try the lava cake. It was 6 layers of drooling goodness. I do not recall what all was in the cake but the girls devoured! There was chocolate cake, espresso, cappuccino, more chocolate cake plus icing in between each layer! But the middle of the cake...oozy, gooey loss for words chocolate lava! Oh my heavenly day was it the most sinful thing I have ever eaten. "0)
Excuse me while I get a napkin. Just thinking about that cake makes my mouth water! 
This is the closest gluten-free lava cake I can find. I hope you enjoy it as much as we did!
~May your table be ever bountiful this Mother's Day.
Emily, Sarah Elizabeth, Heather and Joseph
Gluten-free Chocolate Lava Cake

16 ounces semisweet bakers chocolate ( or 1 1/2 cups chocolate chips)
1/2 cup Earth Balance  (1 stick)
8 tablespoons brown sugar
4 teaspoons vanilla
2 tablespoons cocoa powder
1/4 teaspoon salt

· 8- 6 ounce ramekins or crème brulee dishes.
· Melt butter slowly. Whisk together the rest of the ingredients in a separate bowl.
Prepare the ramekins by covering the insides with a thin film of butter, and then add enough white sugar to coat the film of butter. Remove excess sugar.
· When the butter has melted, pour into the egg mixture and whisk together. *Remember to temper your eggs or you will end up with a bunch of scrambled eggs. The batter will thicken as you whisk it together. Fill the ramekins 1/2 full, add 2 chocolate square then fill the ramkin to ¾ full. Make sure to leave enough room for the cake to raise.

Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
· You’ll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
· Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny plus it will taste very eggy.
·  Vanila ice cream goes really well with this rich chocolate dessert.
· You can use any 6 ounce oven ware containers to make these if you don't have ramkins.

Don't over cook them!

This is heavenly bliss!

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