Friday, March 26, 2010

Molten Chocolate Cakes- Gluten-Free and Dairy-Free


When you are walking the gluten-free path, dessert can be a real pain in the rear. Most of the time I don’t eat it or I’ll have part of a chocolate bar. Or possibly the whole bar. Our local Seattle chocolate companies would suffer financial loss if I could eat gluten-containing desserts!

Through all these years, pre- and post- GF diet, one dessert has stayed constant, and that’s Molten Chocolate Cakes. These are the perfect dessert because they can be prepared ahead of time and baked on the spot. When these puppies come out of the oven, everyone in the room thinks you are a gourmet chef!

I like to make individual cakes in ramekins and serve them with ice cream or whipped cream. If you are rockin’ the DF lifestyle, my favorite ice cream is Coconut Bliss! Coconut Bliss* has the absolutely most ice-creamy mouth feel of any non-dairy ice cream, and no annoying soy aftertaste.

Make these cakes and serve ‘em at your next dinner gathering. I KNOW you will love them as much as I do!


Molten Chocolate Cakes

If you prefer butter to coconut oil, substitute 6 T unsalted butter. If you are preparing the cakes ahead of time, don’t preheat oven and store them in the fridge covered with plastic wrap until baking. Add several minutes to baking time.

Makes 6-8 servings, depending on ramekin size

6 ounces semi-sweet chocolate (chocolate chips work fine)
6 tablespoons coconut oil
¼ cup unsweetened cocoa
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar

1. Pre-heat oven to 400 degrees F
2. Prepare the ramekins or muffin tins. Wipe a dab of coconut oil all around the inside of the ramekin    and then add a generous dollop of sugar. Swish the sugar around until all inner surfaces are coated and then dump the excess sugar in to the next oiled ramekin. Repeat, adding sugar as needed until all the ramekins are oiled and sugared.
3. Place coconut oil and chocolate in a microwave proof bowl and melt 30 seconds at a time, stirring during the intervals. Be careful the chocolate doesn’t burn. You can also use a double boiler if you have one.
4. While the chocolate is melting, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and keep beating until egg whites are stiff.
5. Add the cocoa powder to chocolate-coconut oil mixture.
6. Fold 1 cup of egg whites into melted chocolate and then fold that entire mixture back into the remaining egg whites.
7. Spoon mixture into ramekins until they are ¾ of the way full.
8. Bake 7-10 minutes or until tops are risen and cracked.
9. Cool slightly on a wire rack and then invert into individual serving bowls.
10. Serve with whipped cream or ice cream and coffee/tea.

Enjoy!

*I am in no way associated with Coconut Bliss

4 comments:

  1. Hi Autumn,
    Thanks for the Coconut Bliss shout out! We don't have the soy after taste because we're a coconut milk base and contain no soy.
    Blissful Regards,
    Kiley from Coconut Bliss

    ReplyDelete
  2. Hi Kiley,

    Figured that was apparent from the title "Coconut Bliss" but perhaps not :) Definitely my favorite ice cream! Waiting for the equivalent of New York Super Fudge Chunk though!

    Autumn

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  3. I made these tasty chocolate puddings & they tasted fabulous!!

    My family & I loved them a lot!

    Many greets from a fellow foodie who is blogging gluten free since june 2010!!

    Greets from Brussels, Belgium!!!

    ReplyDelete
  4. 3 Studies REVEAL Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally burn fat by eating coconut fats (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal magazines are sure to turn the conventional nutrition world around!

    ReplyDelete