Individual Chocolate Volcanoes
Ready to pull out all the stops and hit a homerun in the fancy foods department for New Year's entertaining? Then these gluten-free volcano desserts are the ticket to a happy, healthy celebration.
Makes 6 individual ramekins
What you need:
5 oz. bittersweet or semisweet chocolate
10 Tbl. (1 ¼ sticks) Unsalted butter
3 large eggs
3 large egg yolks
1 ½ Cup powdered sugar
½ Cup Gluten-Free flour (we use Pamela’s Artisan flour)
Baking sheet
6 ramekins
Method:
Preheat oven to 450º.
Butter each ramekin.
In a small saucepan, melt butter and chocolate together on low heat. Set aside to cool slightly.
Whisk eggs and yolks to blend, add sugar, slightly cooled chocolate mixture, and flour. Pour into buttered ramekins.
AT THIS POINT you can: Cover and chill or bake. If baking later, place covered ramekins in refrigerator. Keeps well overnight or up to 3 days. If chilled, remove from refrigerator 20 minutes prior to baking. Remove cover before baking.
Place UN-chilled ramekins on a baking sheet and bake at 450º for EXACTLY 11 minutes. Edges are firm but the inside is molten & runny. If batter was made ahead and then refrigerated, bake for 14 minutes. If baked longer you won't have the molten volcano goodness.
Serve in individual ramekin. Be careful, they are hot! Top with ice cream, whipped cream, or coconut cream. Our favorite ice cream flavors: Salted Caramel, Vanilla Bean, or Dulce de Leche. OH YUM!
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