Gluten Free Molten Chocolate Cake With Raspberry Sa

Name: Gluten Free Molten Chocolate Cake With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chocolate Cakes:; 2 tablespoons unsalted butter, for preparing ramekins; 2 tablespoons Bob's Red Mill Gluten Free Baking Flour, for preparing ramekins; 12 ounces finely chopped bittersweet chocolate; 2 sticks of butter; 1 cup sugar; 1/2 cup Bob's Red Mill Gluten Free Baking Flour; 6 large eggs; For the Raspberry Sauce:; 4 cups fresh of frozen raspberries.; 1/4 cup sugar

Servings: persons

For the Chocolate Cakes:
2 tablespoons unsalted butter, for preparing ramekins
2 tablespoons Bob's Red Mill Gluten Free Baking Flour, for preparing ramekins
12 ounces finely chopped bittersweet chocolate
2 sticks of butter
1 cup sugar
1/2 cup Bob's Red Mill Gluten Free Baking Flour
6 large eggs
For the Raspberry Sauce:
4 cups fresh of frozen raspberries.
1/4 cup sugar

1
For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside.
2
For the Chocolate Cakes:
3
Preheat the oven to 350 degrees. Butter and flour seven 8 ounce ramekins.
4
Melt the butter and the chocolate together, either in a microwave, or in the top of a double boiler over simmering water.
5
Place the sugar, flour, and eggs in a mixer, and beat until thick and fluffy.
6
Pour the batter into the ramekins, filling them up about three-quarters of the way up. Bake until they puff up, and the tops begin to crack, 15 to 20 minutes. Run a knife around the edge of each ramekin and flip the ramekin upside-down on a plate to serve. Serve with Raspberry Sauce, and/or vanilla ice cream.
7
For the Raspberry Sauce:
8
Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside.

1458

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the Chocolate Cakes:, 2 tablespoons unsalted butter, for preparing ramekins, 2 tablespoons Bob's Red Mill Gluten Free Baking Flour, for preparing ramekins, 12 ounces finely chopped bittersweet chocolate, and more.

Yes, Gluten Free Molten Chocolate Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Molten Chocolate Cake With Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions