Maison Kayser's Gluten Free Molten Chocolate Cake
Chocolate, Chocolate, Chocolate. Need I say more? It's the craving that I can't stop. When it gets in my head, I have to have it. But for me, a chocolate bar does not satisfy this craving. I need a cake, cookie or brownie. Maybe its the carbs mixed with the sugar, but its the only acceptable form of chocolate for me. So when that craving hits, and you're trying to limit those carbs...kind of... it is still the New Year after all... This Gluten Free Chocolate Cake recipe from Maison Kayser is amazing. It's lusciously decadent, gooey, and filled with chocolate. It bakes up almost like a chocolate tart but with a slightly chewy outer edge. So to quote Monica from "Friends"-How can you not... want...some...of... this?
So as I was looking for gluten free chocolate recipes I saw lots of flour substitutes, from almond to coconut. But I thought to myself, why doesn't anyone use rice flour? Well someone did and I found it on the last page of the Maison Kayser cookbook I bought myself for Christmas. I decided to try out the recipe with a few of my own subs and it still turned out beautifully.
This cake is really easy to make. It calls for 70% dark chocolate. I did not have that on hand, but I did have a bag of 60% Ghirardelli chocolate chips, so that was my sub. The chocolate and butter get melted in the microwave for a minute (who would have thought that melting chocolate in the microwave was acceptable in Maison Kayser's world!?) This melted butter chocolate mixture gets mixed with sugar, eggs and rice flour, poured into a buttered and parchment lined cake pan (the recipe calls for baking this in a 7" cake pan...I had an 8" so thats what I used) I also found these fantastic parchment rounds with flaps on the sides you can use as handles for lifting the cake out once its baked. How awesome is that!?
The batter gets poured into your prepared pan and baked. The cake is done once it's set in the middle. Don't worry, this cake is moist! The second it comes out of the oven I sprinkled mini chocolate chips on top, because it just makes it look cuter, and well... a little extra chocolate never hurt anyone.
Allow to cool for 30 minutes then slice and indulge!
Maison Kayser's Gluten Free Molten Chocolate Cake
**adapted from "Maison Kayser's French Pastry Workshop: A Step by Step Guide
Yield's one 8" cake
Ingredients
- 1 cup 60% dark chocolate (I used Ghirardelli chips)
- 5 tbsp salted butter, plus more for greasing the pan
- 4 large eggs
- 1/4 cup sugar
- 1/2 cup rice flour
- 1/4 cup mini chocolate chips
Method
- Preheat the oven to 300F and Grease an 8" round cake pan and line with parchment. Set aside.
- In a large microwaveable bowl, heat the chocolate and butter together in the microwave for one minute. Stir to melt completly.
- In another large bowl, whisk together the eggs and sugar till it turns a pale yellow.
- Slowly Mix in the chocolate butter mixture with the eggs and whisk to combine,
- Whisk in the rice flour until the mixture is smooth.
- Pour the batter into the cake pan and bake for 15-18 minutes. The cake should be moist but set in the the middle. Sprinkle mini chocolate chips on top of the cake once it comes out of the oven.
- Allow to cool for 15 minutes, turn out to a serving plate and slice!