Thursday, November 22, 2007
We made excellent gluten free chocolate lava cakes last night. These are small chocolate cakes with oozing chocolate insides. We used a Ghiradelli recipe as a starting point. Instead of using the regular flour called for by the recipe, I used a gluten free flour mix (brown rice, potato starch, tapioca starch) and added 1/8 teaspoon of xanthum gum. The recipe only calls for 1/4 cup of flour, so I suspect that pretty much any gluten free flour mix would work. We've made lava cakes before that don't really ooze -- the secret of this recipe is that you make up a mixture of chocolate and cream first, and chill it. You then shape it into balls, and insert it into the batter right before baking. This allows the cakes to bake to the right consistency, while the warm chocolate melts. I sprinkled a little confectioners sugar on top -- the sweetness was a nice complement to the bittersweet chocolate called for by the recipe. I think that next time we might use white chocolate centers.
A teen and her family's experiences living gluten-free.