gluten free microwave molten chocolate cake for 2
Keep in mind that different microwave ovens have different amounts of power, so adjust the time as needed. The cake will look glossy and uncooked at the end of the suggested time, but will be perfect just beneath the shiny surface.
Serves: 2
Prep Time: 2 minutes
Total Time: 6 minutes
4 Tablespoons unsalted butter
2 ounces bittersweet chocolate, 1 ounce chopped into small pieces, 1 ounce divided into 4 equal sized pieces
1/4 cup sugar
2 large eggs
2 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup gluten free Baking Blend for Muffins and Quick Breads
1/2 teaspoon baking powder
1. Melt Chocolate: In a large, microwave safe bowl, melt butter and 1 ounce chopped chocolate, stirring often, about 1 minute.
2. Mix Batter: Whisk sugar, eggs, cocoa powder, vanilla and salt into melted chocolate until combined. Set aside.
3. Mix Flour & Baking Power: In a separate small bowl, whisk together flour and baking powder.
4. Finish Batter: Add flour mixture to chocolate and stir until combined.
5. Divide & Cook: Divide batter evenly between 2 (10 ounce size) ramekins, coffee cups or other 10 ounce, microwave safe dishes. Place on opposite sides of the turntable and microwave on 50 percent power for 45 seconds. Stir cake batter in both then microwave on 50 percent power another 45 seconds.
6. Add Chocolate Pieces: Push 2 chocolate pieces down into the batter until chocolate pieces are even with the top of the cake, and microwave on 50 percent power for 40 seconds longer. Let rest 2 minutes. Serve and enjoy!
This recipe adapted from Cook’s Country Magazine, October/November 2013.
