Fabio Leonardi Milling machines take the seeds and skins out of peppers to create a smooth and velvety sauce. Commonly used in Portuguese cuisine this sauce can be treated as a pasta sauce, used in marinades, rice dishes, potato dishes and to accompany barbecued meats.
Gluten Free Molten Chocolate Lava Cakes by Chef Angela Consiglio
This one is for the chocolate lovers! It is simple and easy to prep but the results are luxurious, rich and velvety…In my opinion, it is the perfect dessert. You might even have to fend off your partner or friends to see who gets the last bite. What more can I say besides chocolate, chocolate, chocolate!? Oh yes, it’s gluten and dairy free too! Finally, we have a guilt free decadent chocolate dessert for that special occasion. These little heavenly cakes are perfectly gooey and rich in the centre surrounded by a tender and moist chocolatey cake. All in all, this one is a winner!
Yield: 4 servings
- 4 tablespoons vegan butter or Crisco plus 1 extra tablespoon to grease ramekins
- 5 oz dark chocolate chips
- 2 eggs plus 2 egg yolks
- ¼ cup sugar plus 2 extra tablespoons to coat ramekins
- ½ teaspoon vanilla extract
- 3 tablespoons almond flour
- 1 tablespoon cocoa powder
- 1/8 teaspoon salt
- 1 tbsp icing sugar or servings of ice cream to garnish
1. Preheat oven to 425° F.
2. Grease 4 ramekins with either vegan butter or Crisco. Next, divide the 2 extra tablespoons of sugar between each ramekin. Turn the ramekins slowly coating the sugar over the greased interior of each ramekin. This will ensure the ease and success of turning out the cakes.
3. Melt chocolate chips and vegan butter or Crisco in microwave (approx. 1 minute). Set aside.
4. In a large bowl or electric mixer fitted with the whisk attachment add eggs, sugar and vanilla extract. Whisk on high speed or vigorously until tripled in size and pale yellow in colour.
5. Next, drizzle melted chocolate mixture into egg, sugar and vanilla mixture, whisking constantly until fully incorporated.
6. In a separate small bowl add almond flour, cocoa powder and salt, whisk to combine. Add the dry ingredients to the wet ingredients. Whisk to combine.
7. Fill each ramekin 3/4th the way full. Place all 4 ramekins in a 2 inch deep baking pan to prepare for a water bath ‘bain-marie’. Next add enough cool tap water into the deep pan to reach half way up each ramekin. Be mindful not to get any water into to chocolate batter. This water bath or ‘bain-marie’ helps cook the cakes slowly and gently preventing any cracks on the surface.
8. Bake for 15 minutes, the centre of the cakes should be slightly ‘giggly’ or ‘jhello’ like while the outer parts will be more cooked.
9. Remove from oven, carefully remove ramekins from water bath and place on wire racks. Cool until able to handle and then turn the cakes out onto a dessert plate and garnish with a dusting of icing sugar if desired or serve alongside ice cream.
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