Looking for the next perfect dessert recipe that happens to be gluten-free? You’ve come to the right place. Our Raford Inn Molten Lava Cake is total chocolate decadence, gluten-free, and pretty easy to make! We recommend using certified Gluten-free products from Bob’s Red Mill, Scharffenberger, and

  • 1 1/2 sticks butter
  • 6 oz. finely chopped chocolate (pick a high-quality one, like Scharffen Berger)
  • 3 eggs
  • 1 cup granulated sugar
  • 1/4 cup cornstarch (sifted)
  • 1 tsp. salt
  1.  Preheat oven to 350 degrees F.
  2. Melt chocolate and butter in a bowl until you reach a smooth consistency, with either the microwave or double boiler. Set aside.
  3. In a large bowl, combine the eggs, sugar, vanilla and salt. Mix until combined, then add sifted cornstarch, stirring until incorporated completely.
  4. Slowly pour the chocolate & butter mixture into the egg mixture, and stir until completely combined.
  5. Cover the batter with saran wrap and refrigerate for at least two hours.
  6. Scoop mixture evenly into six “lift and serve” baking cups, or alternately, into six ramekins.
  7. Bake for thirty minutes total: Rotate after 15 minutes for even cooking.
  8. Cakes are done when the outside of each cake has risen slightly and the centers are a bit puffed.
  9. Cool completely, then push each cake out of its cup.
  10. To serve so the centers are gooey, reheat cakes at 350 degrees F for 5 minutes.
  11. Garnish with Koslowski Rasperry Jam and Raspberry Syrup, fresh berries, and powdered sugar.

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