Gluten-free white chocolate lava cakes with raspberries
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
North American, French, International
Gluten-free white chocolate lava cakes with raspberries
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These golden gluten-free white chocolate lava cakes with raspberries are sweet, airy, and full of wonderful jammy goodness. Make them for the ultimate winter treat.
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Ingredients
WHITE CHOCOLATE LAVA CAKES:
- 136 g butter
- 170 g white choc
- 100 g sugar
- 21 g tapioca flour
- 75 g cornstarch
- 4 eggs
RASPBERRY FILLING:
- 4 tablespoons raspberry jam
- 100 g white chocolate
- fresh raspberries for decoration
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Instructions
- Heat the oven to 350F/180C.
- In a small bowl, heat the raspberry jam in the microwave for one minute.
- Add the white chocolate and stir until smooth and no lumps remain. Freeze one hour.
- In a separate small bowl, melt the butter in the microwave. Place remaining white chocolate in a large bowl, and pour melted butter over it. Stir until well combined.
- Add the sugar and stir.
- Add eggs gradually, whisking after each one.
- Finally, mix in tapioca flour and cornstarch and fold briefly, just until combined into a uniform mixture.
- Coat the inside of each individual ramekin mold or a muffin pan indent with butter. Add one teaspoon of corn starch, swirling the mold to coat its insides completely. Discard excess flour.
- Fill your ramekins about three-quarters full with batter, then add a tablespoon of your frozen raspberry-chocolate mixture. Fill to the top with remaining batter. Bake in a preheated oven for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
- Run a knife along the edges of the ramekin or individual muffin cups to loosen. Invert onto a plate. Top with fresh raspberries.
- Serve immediately, and enjoy with a glass of Woodbridge by Robert Mondavi Wines Pinot Noir.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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