If you have a quick craving for chocolate, this is the perfect 15 minute recipe to quench your chocolate thirst in a sophisticated manner!
You can order these at restaurants all over the place, but rarely (even before gluten free) eat dessert in restaurants. After all, dessert at home is fast, dairy free, and well, there's more than one serving of it after the bill has been paid. Bonus!
Now that we are embracing the early darkness of winter (and my terribly dry lawn that isn't getting any rain or snow lately), I love watching cleaning videos on Youtube. I can't help it - one of my coworkers thinks it's the most bizarre thing. But, if you've ever watched adorable Canadians giving toilet-cleaning tips, you might start watching cleaning and organizing videos on Youtube. This has led to late-night organizing of our food storage container drawer, lots of closet decluttering and organizing, and all sorts of uses for vinegar in housecleaning. I guess, in the grand scheme, getting organized as a hobby isn't that bad of a thing to do when you are procrastinating other things.
Last Year: Gourmandise Restaurant Review
Two Years Ago: Apple Pie that won the county fair
Three Years Ago: Berry Streusel Coffee Cake
Four Years Ago: Gluten Free Groceries in Stockholm
Five Years Ago: Gluten Free Cherry Galette
Six Years Ago [how is that even possible?!]: Chicken Coconut Curry
Molten Lava Cake
Modified from this Food and Wine recipe
1/4 cup Spectrum organic shortening
3 ounces semi-sweet chocolate
2 Tablespoons sugar
Pinch of salt
1 Tablespoon millet flour
Preheat the oven to 450 degrees. This can easily be done in a toaster oven, too. With some Spectrum shortening, grease and lightly flour two 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the shortening with the chocolate. In a medium bowl, beat the eggs, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 8-12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then flip out of the ramekins. Serve immediately.