I am the first to admit that I've had some struggles in the gluten-free baking department. Therefore, I don't do it very often. But when I do—and I need a desert that is sure to impress—I make these Moist Chocolate Cakes. They are super easy, require only a few ingredients, and turn out great every time. This recipe is exactly what every wounded gluten-free baker needs in her life.
Moist Chocolate Cakes (Gluten-Free)
1 cup unsalted butter (I tried these with Earth Balance and they didn't turn out quite right, real butter works so much better in this recipe)
8 ounces (1 cup) semisweet chocolate chips
5 large eggs
1/2 cup sugar (Ultrafine Bakers Sugar works nicely here)
pinch of salt
4 tsp white rice flour
12 paper muffin cups
small carton fresh raspberries
powdered sugar (for dusting)
Heat oven to 450 degrees.
Continue stirring butter and chocolate until melted; remove from heat and set aside.
In a separate bowl, beat the eggs, sugar and salt until the sugar has dissolved. It would be ideal to use a hand mixer. If you don't have a hand mixer handy, simply use your hand to mix her.
Now combine the egg mixture with the chocolate mixture. Beat until smooth.
Stir in the rice flour, just until combined. Don't over stir. These things are touchy.
Line the muffin tin with 12 muffin cups. Spray the cups with vegetable cooking spray. This will help in your presentation later, if you're trying to be fancy with it.
Bake for approximately 8 to 10 minutes, or until batter puffs just a bit but the center is not entirely set.
Carefully unwrap the baking cups from the cakes and transfer to desert plates. Top with the sugar coated raspberries and dust with a light covering of powdered sugar. Serve immediately.
-----------------------------------------Something mellow for you while you sit back and relax with your quick and easy gluten-free desert tonight...
Matisyahu - Running Away + Beatbox Freestyle (Bob Marley Cover)