Gluten-free white chocolate lava cakes with raspberries
User Reviews
5
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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
Description
The recipe begins by heating raspberry jam and white chocolate to form a smooth filling that is frozen for stability. The cake batter combines melted butter with white chocolate, sugar, eggs, tapioca flour, and cornstarch to create a smooth gluten-free base. Individual ramekins are buttered and coated with cornstarch to prevent sticking.
About three-quarters of the batter is poured into prepared molds, followed by a spoonful of the frozen raspberry-white chocolate filling, then topped with remaining batter. Baking at 350°F until the cakes lose most of their jiggle produces a tender cake with a molten center that flows when cut.
The finished lava cakes offer a creamy texture with the brightness of raspberries cutting through the rich white chocolate. They are elegant individual desserts suitable for special occasions. Fresh raspberries adorn the top, adding freshness and color.
Ingredients
WHITE CHOCOLATE LAVA CAKES:
- 136 g butter
- 170 g white chocolate
- 100 g sugar
- 21 g tapioca flour
- 75 g cornstarch
- 4 egg
RASPBERRY FILLING:
- 4 tablespoons raspberry jam
- 100 g white chocolate
- raspberries for decoration, fresh
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.
User Reviews
Overall Rating
5
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