Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

These sumptuous chocolate-coffee concoctions, with their rich molten interior, are a chocolate lover's dream.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
22 mins
Yield:
Serves 6 (serving size: 1 cake)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.

  • Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.

  • Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.

Source

Gluten-Free Baking

Nutrition Facts

241 calories; fat 14.8g; saturated fat 3.4g; mono fat 6.9g; poly fat 3.2g; protein 4.8g; carbohydrates 23.9g; fiber 1.7g; cholesterol 62mg; iron 1.2mg; sodium 46mg; calcium 16mg.
Advertisement