Tuesday, October 14, 2008
From the Archives... Chocolate Molten Cake
I made this chocolate dessert a few months ago and thought it would be a good addition to Jill's blog. It is great as an elegant dessert but it can also be a great dessert for kids. I served it with vanilla flavored rice milk ice cream and the kids loved it. Very, very simple.
Just a note regarding the non-hydrogenated shortening. The only one that we have found that is soy free is made from palm oil (Spectrum sells a good one). However, if soy is not a concern, I recommend you use the butter flavored non hydrogenated shortenings that is sold usually in the refrigerated isle, next to butter. If dietary restrictions allow it, this is my preference.
Gluten, Dairy and Soy Free Chocolate Molten Cakes
4 oz non-hydrogenated shortening
6 oz gluten, dairy and soy free chocolate chips
2 organic eggs
2 organic egg yolks
2 oz sugar
3/4 oz organic white rice flour
pinch of sea salt
In the bowl of an electric mixer, combine the whole eggs, egg yolks and sugar and whip until very thick and pale. In the meantime, melt the shortening and the chocolate chips together over a double boiler.
Add the shortening and chocolate mixture to the whipped eggs while the mixer is on low speed. Once all the chocolate is added, turn mixer back to high for about 10 seconds so it's all well mixed.
Fold in the rice flour and the sea salt. Pour batter into 4-oz greased molds and bake at 400 degrees for 10 minutes. The outside of the cake will be baked but the center will stay slightly soft and gooey.
Let the cakes rest in the molds for a few minutes until they cool down enough to handle and then flip them onto a plate. These are best served warm with ice cream.