Recipes

GF Chocolate Molten Cakes

      • Ingredients:
        • 1 tablespoon dairy-free margarine
        • 1 tablespoon cocoa
        • 1/2 cup dairy-free semisweet chocolate chips
        • 1 tablespoon coffee flavored liquor or rum
        • 3 tablespoons soy milk or soy milk creamer
        • 6 tablespoons dairy-free margarine
        • 2 tablespoons Arrowhead Mills Peanut Butter
        • 1 cup bittersweet chocolate chips (or squares, chopped)
        • 1/2 container tofu (I used a 14 oz package of firm, but you can use silken)
        • 1 cup powdered sugar
        • 1 teaspoon vanilla
        • 1/4 teaspoon sea salt
        • 6 tablespoons Arrowhead Mills Gluten-free Baking Mix
        • Toppings: Powdered Sugar, and/or fresh raspberries
      • Directions:
        1. Use the margarine to grease 6 ramekins. Lightly coat each greased ramekin with cocoa, removing any excess. Place these on a baking sheet and set aside.
        2. Please the semisweet chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds. Your chocolate should begin to melt. Stir the melting chocolate a little and add the soy milk. You may need to warm this up in the microwave for another 30 seconds or so. Stir until all the chocolate has melted and the ingredients are well incorporated.
        3. Cover the melted chocolate and set aside until cool enough to handle. When you’re ready, make 6 delicious chocolate balls.
        4. As tempting as it might be to eat them, try to refrain. They will get better when they’re surrounded by chocolate cake! Place the shaped chocolate balls in the fridge to wait until they’re ready.
        5. Heat your oven to 350F.
        6. Place the 6 tablespoons of dairy-free margarine, 2 tablespoons of gluten-free peanut butter and the bittersweet chocolate in a microwave-safe bowl. Heat this for 30 seconds or so and stir. Repeat this step until the chocolate is melted. Give it one last stir and set aside.
        7. Place the tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.
        8. Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
        9. Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
        10. Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set.
        11. Let cool 2–3 minutes.
        12. When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.